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Shrimp-and-Apple Curry with Golden Raisins

Randy Mayor; Lydia DeGaris-Pursell
Yield 4 servings (serving size: 1 cup)

Ingredients

  • 1 tablespoon butter
  • 1 cup chopped peeled Granny Smith apple
  • 3/4 cup chopped shallots
  • 2/3 cup diced celery
  • 1 teaspoon bottled minced garlic
  • 2 tablespoons all-purpose flour
  • 1 tablespoon curry powder
  • 1 1/3 cups 2% reduced-fat milk
  • 1/2 cup golden raisins
  • 1 (15.75-ounce) can fat-free, less-sodium chicken broth
  • 1 1/2 pounds peeled and deveined large shrimp
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper

Nutrition Information

  • calories 381
  • caloriesfromfat 19 %
  • fat 7.9 g
  • satfat 3.4 g
  • monofat 1.8 g
  • polyfat 1.4 g
  • protein 41.1 g
  • carbohydrate 36.3 g
  • fiber 2.6 g
  • cholesterol 273 mg
  • iron 5.7 mg
  • sodium 734 mg
  • calcium 231 mg

How to Make It

  1. Melt butter in a large nonstick skillet over medium-high heat. Add apple, shallots, celery, and garlic; sauté 5 minutes or until lightly browned. Stir in flour and curry powder; cook 1 minute, stirring frequently. Gradually add the milk, raisins, and broth, stirring constantly with a whisk; bring to a boil, stirring frequently. Reduce heat, and simmer until thick (about 5 minutes). Stir in the shrimp, salt, and pepper; cook 3 minutes or until shrimp are done.