Shrimp-and-Apple Curry with Golden Raisins

Randy Mayor; Lydia DeGaris-Pursell

Yield: 4 servings (serving size: 1 cup)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 381
  • Calories from fat: 19%
  • Fat: 7.9g
  • Saturated fat: 3.4g
  • Monounsaturated fat: 1.8g
  • Polyunsaturated fat: 1.4g
  • Protein: 41.1g
  • Carbohydrate: 36.3g
  • Fiber: 2.6g
  • Cholesterol: 273mg
  • Iron: 5.7mg
  • Sodium: 734mg
  • Calcium: 231mg


  • 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


  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.
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