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Shrimp Curry

Diet.Chef's picture
  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.
Drain well.
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.

Recipe Summary

Side Dish

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