Seafood Curry & Brown Rice
|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Shrimp||1⁄2 Pound, shelled and deveined|
|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|
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.