Shrimp Curry - Butter Busters^ Recipe
Yield: 9 servingsRecipe by luhu.jp
Ingredients:
3 each: Tb liquid Butter Buds or,
2 each: Tb lime juice,
-fatfree chicken broth,
2 t: Grated lime peel,
1 cup: Chopped onion,
2 lbs: Raw shrimp, shelled and
1 cup: Chopped pared apple,
-deviened,
1 centiliter: Garlic, crushed
1 quart: Water,
2 t: , (to 3) curry powder
1/2 t: Lite salt, optional
1/4 cup: Flour,
1 small: Onion, sliced
1/2 t: Lite salt, optional
1/2 each: Lemon, sliced
1/4 t: Ground ginger,
5 each: Black peppercorns,
1/4 t: Ground cardamom,
1/4 cup: Chopped chutney,
1/4 t: Pepper,
1/4 cup: Chopped tomato,
2 can: , (10 3/4oz) low sodium
1/4 cup: Chopped green pepper,
-fatfree chicken broth,
3 cup: Cooked white rice,
-undiluted,
Directions:
In a large nonstick frying pan that has been sprayed with Pam, saute
onion, apple, garlic and curry powder in liquid Butter Buds. Remove
from heat; stir in flour, 1/2 teaspoon lite salt, ginger, cardamom
and pepper. Gradually stir in 2 cans broth, lime juice and peel.
Bring to a boil, stirring constantly. Reduce heat and simmer
uncovered 20 minutes stirring occasionally. Meanwhile, cook shrimp.
Bring 1 quart water, 1/2 teaspoon salt, onion, lemon and peppercorns
to a boil. Add shrimp, return to boil. Reduce heat and simmer,
uncovered, 5-10 minutes or just till tender when tested with a fork.
Drain; add to curry sauce with chutney. Heat gently just to a boil.
Serve with white rice and individual bowls of chutney, tomatoes and
green pepper. Per serving: 240 cal., 2.5g fat (9%), 153mg chol., 2g
fiber, 23g pro., 29g carb., 191mg sod. Butter Busters by Pam Mycoskie
ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-25-95
Source from luhu.jp
onion, apple, garlic and curry powder in liquid Butter Buds. Remove
from heat; stir in flour, 1/2 teaspoon lite salt, ginger, cardamom
and pepper. Gradually stir in 2 cans broth, lime juice and peel.
Bring to a boil, stirring constantly. Reduce heat and simmer
uncovered 20 minutes stirring occasionally. Meanwhile, cook shrimp.
Bring 1 quart water, 1/2 teaspoon salt, onion, lemon and peppercorns
to a boil. Add shrimp, return to boil. Reduce heat and simmer,
uncovered, 5-10 minutes or just till tender when tested with a fork.
Drain; add to curry sauce with chutney. Heat gently just to a boil.
Serve with white rice and individual bowls of chutney, tomatoes and
green pepper. Per serving: 240 cal., 2.5g fat (9%), 153mg chol., 2g
fiber, 23g pro., 29g carb., 191mg sod. Butter Busters by Pam Mycoskie
ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.
Submitted By CAROLYN SHAW On 02-25-95
Source from luhu.jp