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Seafood Curry & Brown Rice

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Ingredients
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Shrimp 1⁄2 Pound, shelled and deveined
  Scallops 1⁄2 Pound
  Crabmeat 1⁄2 Pound
  Cornstarch 1 1⁄2 Tablespoon
  Milk 1 1⁄2 Cup (24 tbs)
  Curry powder 1 Tablespoon
  Savory seasonings 1 Teaspoon
  Cooked brown rice 1 Cup (16 tbs)
  Golden raisins 4 Tablespoon
  Chopped roasted peanuts 2 Tablespoon
  Savory seasonings garden blend 1 1⁄2 Teaspoon
Directions

Melt half of the butter in large frying pan over medium heat.
Add seafood; saute until shrimp become pink.
Meanwhile, melt remaining butter in medium saucepan over medium heat.
Stir in cornstarch to make a roux.
Gradually stir in warmed milk.
Add curry powder and Cook Blend; cook until thickened.
Stir in seafood.
Serve over hot cooked brown rice.
Top with raisins, peanuts and Garden Blend.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Asian
Course: 
Main Dish
Method: 
Saute
Ingredient: 
Seafood

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