Shrimp curry - butter busters^
9 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 3 | eaches | Tb liquid Butter Buds or fatfree chicken broth |
| 1 | cup | Chopped onion |
| 1 | cup | Chopped pared apple |
| 1 | clove | Garlic, crushed |
| 2 | teaspoons | (to 3) curry powder |
| ¼ | cup | Flour |
| ½ | teaspoon | Lite salt, optional |
| ¼ | teaspoon | Ground ginger |
| ¼ | teaspoon | Ground cardamom |
| ¼ | teaspoon | Pepper |
| 2 | cans | (10 3/4oz) low sodium fatfree chicken broth, undiluted |
| 2 | eaches | Tb lime juice |
| 2 | teaspoons | Grated lime peel |
| 2 | pounds | Raw shrimp, shelled and deviened |
| 1 | quart | Water |
| ½ | teaspoon | Lite salt, optional |
| 1 | small | Onion, sliced |
| ½ | each | Lemon, sliced |
| 5 | eaches | Black peppercorns |
| ¼ | cup | Chopped chutney |
| ¼ | cup | Chopped tomato |
| ¼ | cup | Chopped green pepper |
| 3 | cups | Cooked white rice |
Directions
In a large nonstick frying pan that has been sprayed with Pam, saute onion, apple, garlic and curry powder in liquid Butter Buds. Remove from heat; stir in flour, ½ teaspoon lite salt, ginger, cardamom and pepper. Gradually stir in 2 cans broth, lime juice and peel.
Bring to a boil, stirring constantly. Reduce heat and simmer uncovered 20 minutes stirring occasionally. Meanwhile, cook shrimp.
Bring 1 quart water, ½ teaspoon salt, onion, lemon and peppercorns to a boil. Add shrimp, return to boil. Reduce heat and simmer, uncovered, 5-10 minutes or just till tender when tested with a fork.
Drain; add to curry sauce with chutney. Heat gently just to a boil.
Serve with white rice and individual bowls of chutney, tomatoes and green pepper. Per serving: 240 cal., 2.5g fat (9%), 153mg chol., 2g fiber, 23g pro., 29g carb., 191mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-25-95