|Water/Null||6 Cup (96 tbs) (Null)|
|Medium shrimp/Null||1 1⁄4 Pound, peeled and deveined (Fresh Ones)|
|Vegetable cooking spray/Null||1 (Null)|
|Reduced calorie margarine/Null||2 Teaspoon (Null)|
|Chopped onion/Null||1⁄2 Cup (8 tbs) (Null)|
|All purpose flour/Null||2 1⁄3 Tablespoon (2 Tablespoon Plus 1 Teaspoon)|
|Curry powder/Null||1 Tablespoon (Null)|
|Skim milk/Null||2 Cup (32 tbs) (Null)|
|Lemon juice/Null||2 Teaspoon (Null)|
|Salt/Null||1⁄4 Teaspoon (Null)|
|Cooked long grain rice/Null||2 Cup (32 tbs) (Cooked Without Salt Or Fat)|
|Chopped green onions/Null||1⁄4 Cup (4 tbs) (Null)|
|Chopped banana/Null||1⁄4 Cup (4 tbs) (Null)|
|Raisins/Null||1⁄4 Cup (4 tbs) (Null)|
|Unsweetened coconut/Null||1 1⁄3 Tablespoon (1 Tablespoon Plus 1 Teaspoon)|
|Chopped fresh parsley/Null||2 Tablespoon (Null)|
Bring 6 cups water to a boil in a large saucepan.
Add shrimp; cook 3 minutes or until done.
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add 1/2 cup onion; saute until tender.
Combine flour and curry powder; sprinkle over onion, stirring until blended.
Gradually add milk, stirring constantly.
Cook 10 minutes or until thickened, stirring constantly.
Add lemon juice and salt; stir well.
Add shrimp, and cook until thoroughly heated.
Place rice on a large serving platter.
Spoon shrimp mixture over rice; top evenly with green onions and remaining ingredients.