Yield: 4 Servings
|4 larges||Idaho baking potatoes; baked|
|2 teaspoons||Vegetable oil|
|1 small||Onion; finely chopped|
|1||Rib celery; diced|
|½ cup||Finely diced red bell pepper|
|1 small||Garlic clove; minced|
|2 teaspoons||Curry powder|
|¾ cup||Chicken broth|
|¼ cup||Golden raisins|
|1 tablespoon||Orange all-fruit fruit spread or orange marmalade|
|8 ounces||Medium shrimp; peeled and deveined|
|¼ cup||Finely diced cucumber; optional|
|2 tablespoons||Freshly chopped mint or cilantro, optional|
1. In medium nonstick skillet, over medium-high heat, heat oil. Add onion, celery, pepper and garlic; sauté until crisp-tender, about 4 to 5 minutes.
Stir in curry powder; cook 1 more minute. Add broth, raisins and fruit spread. Bring to boil and reduce heat; simmer 5 minutes. Add shrimp; cook 2 minutes.
2. In small bowl, combine half-and-half with cornstarch and salt; stir into shrimp mixture in skillet. Cook 2 minutes more, or until mixture boils and sauce thickens.
3. Cut potatoes lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon curried shrimp over each potato, dividing evenly. Garnish with cucumber and mint.
Makes 4 servings. Preparation time: About 25 minutes. Cooking time: About 20 minutes.
Per serving: About 336 cal, 19 g pro, 56 g car, 6 g fat, 16% cal from fat, 93 mg cholesterol, 674 mg sod, 6 g fiber.
Busted by Gail Shermeyer <4paws@...> Recipe by: Low-Fat Meals, Woman's Day, 4/96 Posted to MC-Recipe Digest V1 #897 by 4paws@... (Shermeyer-Gail) on Nov 09, 1997