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Tropical Seafood Curry

Yield 4 servings.

Ingredients

  • 2 (5-ounce) fresh or frozen lobster tails, thawed
  • 1 pound unpeeled large fresh shrimp
  • 2 teaspoons vegetable oil, divided
  • 1/4 pound sea scallops
  • 1/4 cup minced shallots
  • 1 teaspoon sugar
  • 1 teaspoon curry powder
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon dried crushed red pepper
  • 1/2 cup canned no-salt-added chicken broth, undiluted
  • 1/4 cup unsweetened pineapple juice
  • 1/4 cup low-fat coconut milk
  • 2 teaspoons cornstarch
  • 2 tablespoons water
  • 3 cups cooked long-grain rice (cooked without salt or fat)
  • Tropical Salsa
  • 1 small cucumber, thinly sliced

Nutrition Information

  • calories 423
  • caloriesfromfat 12 %
  • fat 5.7 g
  • satfat 1.6 g
  • monofat 1.1 g
  • polyfat 1.9 g
  • protein 36.2 g
  • carbohydrate 54.8 g
  • fiber 0.0 g
  • cholesterol 189 mg
  • iron 0.0 mg
  • sodium 387 mg
  • calcium 0.0 mg

How to Make It

  1. Split lobster tails; remove meat, and slice. Discard shells. Peel and devein shrimp. Heat 1 teaspoon oil in a large nonstick skillet over medium heat. Add lobster, shrimp, and scallops; saute 5 minutes or until seafood is done. Remove from skillet, and set aside.

  2. Heat remaining 1 teaspoon oil in skillet over medium heat. Add shallots and next 4 ingredients; saute 1 minute. Add chicken broth, pineapple juice, and coconut milk; bring to a boil. Cover, reduce heat, and simmer 5 minutes. Combine cornstarch and water; stir well. Add to broth mixture, stirring well.

  3. Add seafood mixture; cook over medium heat until thoroughly heated, stirring lightly. Spoon seafood mixture over rice. Serve with Tropical Salsa and cucumber slices.

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