Shrimp-and-Apple Curry with Golden Raisins

Randy Mayor; Lydia DeGaris-Pursell

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

More From Cooking Light

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

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

Preparation

  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Shrimp-and-Apple Curry with Golden Raisins Recipe at a Glance
advertisement
  1. Enter at least one ingredient

Find out what we've got cooking...

Weekly Specials
Get our Free Weekly Specials Newsletter filled with our favorite recipes, seasonal menus, and special features.
We Respect Your Privacy. Privacy Policy