CURRIED COCONUT SHRIMP WITH WHEAT BERRIES

Curried Coconut Shrimp with Wheat Berries image

Skip the restaurant and make our Curried Coconut Shrimp with Wheat Berries at home. Our Curried Coconut Shrimp with Wheat Berries recipe is full of flavor.

Provided by My Food and Family

Categories Grains

Time 1h35m

Yield 4 servings

Number Of Ingredients 11

Ingredients

1 cup wheat berries, soaked 8 to 10 hours, drained
2 Tbsp. sugar
1-1/2 Tbsp. curry powder
1/4 tsp. ground red pepper (cayenne)
1 lb. large uncooked deveined large shrimp with shells and tails left on, peeled,
3 Tbsp. olive oil, divided
1 onion, chopped
1 clove garlic, minced
1 can (13.5 oz.) lite coconut milk
1-1/2 Tbsp. fresh lime juice
1/2 cup BAKER'S ANGEL FLAKE Coconut, toasted

Steps:

Place wheat berries in medium saucepan. Add 1-1/2 qt. (6 cups) cold water. Bring to boil, stirring occasionally. Reduce heat to medium-low; simmer 50 minutes to 1 hour or until berries are tender. Drain; cover to keep warm.
Mix sugar, curry powder and ground red pepper in large resealable plastic bag. Add shrimp; seal bag. Shake bag gently to completely coat shrimp with the seasoning mixture. Refrigerate until ready to use.
Heat 1 Tbsp. of the oil in large skillet. Add onion and garlic; cook and stir 5 minutes or until tender. Add wheat berries; mix lightly. Spoon onto serving platter; cover to keep warm. Heat remaining 2 Tbsp. oil in skillet. Add shrimp; cook 2 or 3 minutes or just until shrimp begin to curl and turn pink. Add coconut milk and lime juice; stir. Bring to boil. Reduce heat to medium-low; simmer 5 minutes or until thickened, stirring occasionally. Spoon over wheat berry mixture; sprinkle with coconut.

Nutrition Facts : Calories 490, Fat 23 g, SaturatedFat 11 g, TransFat 0 g, Cholesterol 125 mg, Sodium 240 mg, Carbohydrate 51 g, Fiber 9 g, Sugar 14 g, Protein 24 g