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

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