This is another one of those meals that I make for just my husband and me. The kids think it's too spicy, but we love it. Cook a pot of rice.
In skillet, cook about 1/2 lb. of shrimp in 1 T. olive oil and 1 T. butter until pink. Wisk 1 T. corn starch into 1/2 cup of chicken broth and poor this over shrimp. Add a diced onion, 1 large bell pepper sliced into strips, 1 tsp. salt, pepper, 2 tsp. fresh garlic minced, 1 T. curry powder and baby carrots. Heat this to a boil and reduce heat. My husband loves it when I add 1 tsp. red pepper flakes.
Serve with rice. Enjoy! This can be made substituting chicken for cut into strips rather than shrimp and substituting cream and in place of chicken broth if desired.
"And King David said, 'Mephibosheth don't be afraid, for I shall surely show you kindness for the sake of your father Jonathan... and you will always eat at my table.'" 2 Samuel