2-3 lbs of peeled, deveined shrimp (tails off & thawed)

1 tablespoon Curry

1 tablespoon Turmeric

1 tablespoon Ginger

1 teaspoon Red Pepper Flakes

1 teaspoon Fresh Cracked Black Pepper

1 teaspoon Kosher Salt

4 tablespoons Olive Oil

2 cans Lite Coconut Milk

2 Shallots, minced

6 Garlic Cloves, minced

2 Red Bell Pepper, chopped

1/2 cup Reisling or any White Wine

1 tablespoon Low Sodium Soy Sauce

1 teaspoon Fish Sauce

1 bushel Mustard Greens, chopped, if desired

2-3 packages of Uncle Ben's "Ready Rice" Jasmine

Green onions, chopped, for garnish

Cilantro, chopped, for garnish

Chopped peanuts, if you wish.

Toss raw shrimp with all spices and set aside for 5-10 minutes.

Heat oil in a large pot. After shrimp has absorbed the spices, add in batches to the pan to quick fry. Continuously toss in the pan, but don't cook all the way through--maybe 2-3 minutes. Take out and set aside on a plate. Don't remove bits in the pan. Lots of flavor lives in those bits.

Add some additional oil. Add shallots and garlic to the pan. Sauté until they start to turn golden brown, careful not to burn the garlic.

Add the red bell pepper and sauté with the garlic & onions.

After the peppers have sautéed, deglaze the pan with the wine and allow to cook for 2-3 minutes.

Add 2 cans of lite coconut milk to the pot. Stir to combine.

Taste the mixture to see if it needs salt or other seasonings. Add soy and fish sauce.

Let simmer for a few minutes. At the very end, add the mustard greens and allow to cook down slightly. Mustard greens are necessary for this dish, but I like adding in the greens for nutrition.

Add the shrimp at the end and cook for 3 minutes. Serve over rice and be sure to add lots of the sauce. Top with green onions and cilantro. Chopped peanuts make a nice finisher as well.