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Bombay Curried Shrimp and Rice

Prep time 5 mins
Cook time 20 mins
Yield 4 servings (serving size: 1 1/4 cups shrimp mixture and about 3/4 cup rice)
To save time, buy peeled and deveined shrimp from the grocery store seafood department.

Ingredients

  • 1 cup uncooked basmati rice
  • 1 (14-ounce) can fat-free, less-sodium chicken broth
  • 1/4 cup water
  • Cooking spray
  • 1 1/2 pounds peeled and deveined medium shrimp
  • 1 1/4 cups quartered and sliced zucchini (about 1 small)
  • 1 1/2 teaspoons curry powder
  • 1/2 teaspoon salt
  • 1 cup TOMATO CHUTNEY

Nutrition Information

  • calories 432
  • caloriesfromfat 7 %
  • fat 3.2 g
  • satfat 0.6 g
  • monofat 0.5 g
  • polyfat 1.2 g
  • protein 40 g
  • carbohydrate 63.1 g
  • fiber 3.9 g
  • cholesterol 259 mg
  • iron 6.3 mg
  • sodium 919 mg
  • calcium 118 mg

How to Make It

  1. Cook rice according to package directions, using chicken broth and 1/4 cup water.

  2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp and next 3 ingredients. Coat shrimp mixture with cooking spray. Sauté 4 minutes or until shrimp are done. Add chutney; cook 1 minute.

  3. Spoon rice onto plates; top with shrimp mixture.

Cooking Light Superfast Suppers