Sweet Curried Shrimp

Sweet Curried Shrimp Recipe
Oxmoor House
5

Outstanding

Yield:

4 servings (1 cup shrimp mixture, 3/4 cup rice, 2 tablespoons green onions, and 1 tablespoon peanuts)

Recipe from

Oxmoor House

Nutritional Information

Calories 311
Fat 5.9 g
Satfat 1 g
Protein 28.5 g
Carbohydrate 35.6 g
Cholesterol 184 mg
Iron 3.7 mg
Sodium 604 mg
Caloriesfromfat 17 %
Fiber 2.7 g
Calcium 167 mg

Ingredients

1 1/2 pounds fresh medium shrimp
Cooking spray
1/2 cup diced sweet onion
1 1/2 cups fat-free milk
2 tablespoons all-purpose flour
1 teaspoon sugar
1/2 teaspoon curry powder
1/4 teaspoon salt
1/4 teaspoon ground ginger
1/8 teaspoon ground red pepper
1/3 cup frozen green peas, thawed
2 1/2 cups hot cooked long-grain rice
1/4 cup roasted peanuts, chopped
1/2 cup chopped green onions

Preparation

Peel shrimp; coat shrimp with cooking spray. Heat a nonstick skillet over medium heat; add shrimp, and cook 4 minutes or until shrimp are done, stirring constantly. Remove shrimp, and set aside.

Coat onion with cooking spray; increase heat to medium-high. Add onion, and cook 4 minutes or until lightly browned.

Whisk together milk and flour in a bowl. Add milk mixture, sugar, and next 4 ingredients to pan; cook 4 minutes or until mixture is slightly thickened, stirring constantly. Stir in shrimp, and cook until thoroughly heated. Stir peas into hot rice; serve shrimp over rice mixture. Garnish with peanuts and green onions.

Note:

Oxmoor House Healthy Eating Collection

January 2002
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