12 ounces fresh or frozen shrimp in shells
1 cup regular brown rice
1/3 cup water
¼ cup chopped onion
1 ½ teaspoons curry powder
½ teaspoon instant chicken bouillon granules
2 medium carrots, sliced X-inch thick
¾ cup evaporated skim milk (half of 12-ounce can)
½ cup buttermilk
4 teaspoons cornstarch
1 tablespoon lemon juice
¼ teaspoon salt, (optional)
Dash of pepper
¼ cup chopped green pepper
1 tablespoon chutney, minced
½ cup drained pineapple chunks in juice, or 1 medium banana, sliced ¼ cup golden raisins
1 tablespoon unsweetened coconut, chopped, optional green onion brushes, optional (Fish & Seafood 04)
Thaw shrimp, if frozen. Peel shrimp and remove veins. Cut shrimp in half lengthwise; set aside. Meanwhile, in 2 qt. saucepan over medium heat combine 1 ½ cups water and rice. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 15 minutes. Remove from heat; let stand, covered 5 minutes. Fluff with fork; keep warm.
In 3 qt. saucepan over medium heat, stir together water, onion, curry powder and bouillon. Stir in carrots. Cover with Temp Tone control open; cook until tone sounds. Reduce heat to low, close control and simmer 8 minutes, until carrots are crisp tender.
In small mixing bowl, stir together evaporated milk, buttermilk and cornstarch; blend well. Stir into carrot mixture in sauce pan. Stir in lemon juice, salt and pepper. Cook and stir until thickened. Stir in shrimp and green pepper; return to boil. Cook and stir 2 minutes, or until shrimp turn pink. Stir in chutney, pineapple and raisins; heat through.
Serve shrimp mixture over hot rice. Sprinkle each serving with coconut. If desired, garnish with green onion brushes.