Mild Shrimp And Vegetable Curry

recipe

Yield:

3 servings (serving size: 1 1/3 cups shrimp mixture and 1 cup rice)

Recipe from

Oxmoor House

Nutritional Information

Calories 368
Fat 2.3 g
Satfat 0.5 g
Protein 23.7 g
Carbohydrate 63.6 g
Cholesterol 153 mg
Iron 5.6 mg
Sodium 777 mg
Caloriesfromfat 5 %
Fiber 5 g
Calcium 75 mg

Ingredients

Cooking spray
2 finely chopped seeded jalapeño peppers
1 small green bell pepper, cut into thin strips
1 small onion, thinly sliced
1 pound tomatoes, coarsely chopped
3/4 pound medium shrimp, peeled and deveined
3/4 teaspoon salt
1/2 teaspoon curry powder
3 cups hot cooked long-grain rice

Preparation

Coat a 12-inch skillet with cooking spray; place over medium-high heat until hot. Add jalapeño pepper, bell pepper, and onion; sauté 8 minutes or until onion is golden.

Add tomato and next 3 ingredients; bring to a boil. Cover, reduce heat, and simmer 8 to 10 minutes or until shrimp are done, stirring occasionally. Serve immediately over rice.

Note:

Oxmoor House Healthy Eating Collection

January 2002
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