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Mild Shrimp And Vegetable Curry

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

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

Nutrition 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

How to Make It

  1. 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.

  2. 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.

Oxmoor House Healthy Eating Collection