Coconut Gravy Shrimp

Looking for a subtle mediteranean taste here I got creative and was very pleased with the result. The only mistake I made was putting the flour in too early and didn't have as much gravy as I would have liked. Make sure the flour goes in at the end!

"Coconut Gravy Shrimp"

Ingredients:

1 lb Shrimp (peeled/deveined)
1 c Brocoli
1 c Cauliflower
1/3 c Coconut Rum (you can substitute this with coconut juice or coconut cream)
1/4 c Pomogranite or Cranberry Juice
1/4 c Chicken Stock
1/4 c Whole Wheat Flour
1/4 t Vanilla
2 tb (heaping) Parmigiano Reggiano Cheese (grated parmisian can be used also)
1/4 t Salt
1/4 t Pepper
1/4 t Curry Powder
1/4 t Cilantro
1/4 t Bayleaf crushed
drizzle Maple Syrup (optional)

Directions:

1. Heat a large skillet with EVO and add shrimp.
2. When shrimp has turned pink add all the ingredients except the Flour and cook covered until shrimp and veggies are soft and shrimp is cooked. I'd say 10 minutes on medium heat.
3. Add the flour and mix together well until sauce thinkens to a gravy.
4. Serve over Whole Wheat Linguini and a side of Garlic Bread. Drizzle Maple Syrup over the top, mmm!