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Shrimp-and-Quince Curry

Yield 8 servings (serving size: 1 cup shrimp mixture and 1 cup rice)
This mellow, fragrant curry may be accompanied by Ginger-Quince Chutney.

Ingredients

  • 1 tablespoon margarine
  • 2 cups diced cored peeled quince (about 2 quinces)
  • 1 1/2 cups low-salt chicken broth, divided
  • 1 cup chopped onion
  • 2 tablespoons minced peeled fresh ginger
  • 1 tablespoon minced seeded jalapeño pepper
  • 2 garlic cloves, minced
  • 2 tablespoons curry powder
  • 2 cups canned crushed tomatoes with added purée, undrained
  • 1 cup diced red bell pepper
  • 1 cup diced yellow bell pepper
  • 1/4 cup dried currants
  • 2 pounds medium shrimp, peeled and deveined
  • 1 tablespoon water
  • 2 teaspoons cornstarch
  • 2/3 cup plain fat-free yogurt
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 8 cups hot cooked rice
  • 2 tablespoons sliced green onions

Nutrition Information

  • calories 411
  • caloriesfromfat 8 %
  • fat 3.6 g
  • satfat 0.7 g
  • monofat 1.1 g
  • polyfat 1 g
  • protein 25.3 g
  • carbohydrate 68.7 g
  • fiber 3.6 g
  • cholesterol 166 mg
  • iron 6.5 mg
  • sodium 471 mg
  • calcium 140 mg

How to Make It

  1. Melt the margarine in a large nonstick skillet over medium-high heat. Add quince; sauté 3 minutes or until lightly browned. Add 1/2 cup broth and onion. Simmer 12 minutes or until liquid evaporates. Add ginger, jalapeño, and garlic; sauté 1 minute. Add curry powder; sauté 1 minute. Add 1 cup broth and tomatoes. Bring to a boil; reduce heat, and simmer 15 minutes. Add bell peppers and currants; simmer 5 minutes. Add shrimp; simmer 4 minutes.

  2. Combine water and cornstarch. Stir yogurt until smooth. Add the cornstarch mixture, yogurt, salt, and pepper to skillet. Bring to a simmer, and cook 1 minute or until mixture is slightly thick, stirring constantly. Serve the curry over rice, and sprinkle with green onions.