COCONUT CURRY WITH SHRIMP

• 1 Tbsp butter
• 1 lb shrimp (peeled and deveined)
• ½ c coconut milk
• ½ c water
• ⅓ c Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss)
• 1 Tbsp green curry paste
• 2 Tbsp chopped green onion
• 4 c cooked long grain rice
• chopped cilantro for garnish

In a sauté pan on medium heat, combine butter, shrimp and green onions. Sauté until the shrimp is cooked (completely pink and curled slightly) add the coconut milk, water, curry paste and the Shirley J Universal Cream Soup and Sauce Mix (Whisk Bliss). Stir to combine and cook until mixture bubbles and thickens, stirring occasionally. Serve over rice. Garnish with chopped cilantro.