Curried Shrimp with Lemon Rice

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• 1 cup chicken stock
• 1 cup water
• 1 cup long grain rice
• 3 Tbs. lemon juice
• 2 Tbs. cilantro or parsley, chopped
• 2-1/2 Tbs. cornstarch
• 1/2 cup cold water
• 2-1/2 Tbs. soy sauce
• 2-1/2 tsp. sugar
• 1 Tbs. curry powder
• 3-1/2 Tbs. peanut oil
• 1 lb. medium shrimp , peeled and deveined
• 1 Tbs. plus 1 tsp. dry sherry or chicken stock
• 2 tsp. Oriental sesame oil
• 6 ounces Japanese or regular eggplants, thinly sliced diagonally
• 2 cloves garlic, minced
• 3 scallions, thinly sliced

Combine stock and water in a saucepan over medium high heat.

Stir in rice and pepper to taste and bring to a boil.

Immediately reduce heat to low.

Cover and simmer 20 minutes or until rice is tender and liquid is absorbed.

Remove from heat and let sit 5 minutes, covered.

Sprinkle lemon juice over rice.

Add cilantro and fluff with a fork.

While rice is cooking, dissolve 1-1/2 Tbs. cornstarch in 3 Tbs. cold water in a bowl.

Add half the soy sauce, 1 tsp. sugar, curry powder and 1 Tbs. plus 1 tsp. peanut oil.

Mix thoroughly.

Stir in shrimp and toss to coat.

Marinate 15 minutes.

Combine remaining cornstarch with remaining cold water in a jar with a tight fitting lid.

Shake vigorously.

Add sherry, sesame oil, remaining soy sauce and remaining sugar.

Shake again and set aside.

Heat remaining peanut oil in a wok or heavy nonstick skillet over high heat.

Stir-fry eggplant 5 minutes or until eggplant is almost tender.

Transfer eggplant to paper towels to drain.

Discard all but 2 tsp. oil from skillet.

Add shrimp and marinade.

Add garlic and stir-fry 1 minute over high heat.

Return eggplant to skillet and stir-fry 1 minute.

Add soy sauce and cornstarch mixture and sauté 1 minute or until sauce begins to thicken.

Remove from heat.

Stir in scallions.

Serve over rice.

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