It's just my son and I at home this week, and the two of us have already enjoyed this simple but tasty dish twice. Shrimp and vegetables are cooked with curry powder, and then a sauce made with chicken broth and Chinese seasonings (available in the ethnic or international section of most supermarkets) is added at the end for extra flavor.
When preparing Curry Shrimp I try to vary the vegetables each time, depending on what is at hand. Yesterday I made it with diced carrots; earlier this week I used strips of green, red and orange bell peppers (shown in the photo) for extra color. Serve Curry Shrimp with plain hot cooked rice or steamed scented rice for a complete meal for two.
Curry Shrimp photo © copyright 2006 by Rhonda Parkinson, licensed to About.com, Inc.