Shrimp in Cream Sauce with Sun-Dried tomatoes

INGREDIENTS:
About 25 small shrimp, peeled and deveined
1 tbsp curry powder
Butter or Olive Oil
1 cup heavy cream
1/4 cup sun-dried tomatoes
4 cups fresh spinach, or 1 package frozen

DIRECTIONS:
1. Prepare white or brown rice according to directions, and fluff in whatever spices you'd like when it's done.

2. Meanwhile, toss shrimp with 1/2 tbsp of the curry and some salt and pepper, then saute the shrimp in butter or olive oil for about 1 minute. Add in the cream, the remaining 1/2 tbsp curry, and the sun-dried tomatoes and simmer for a few minutes more.

3. When shrimp is done, remove from heat and cover to keep warm. Add spinach to a skillet with olive oil and saute for about 3 minutes until heated through.

4. Serve shrimp and sauce over rice with spinach on the side.