Curried Prawns And New Potatoes Over Rice
|New potatoes||8 , quartered|
|Fat free low sodium chicken broth||3⁄4 Cup (12 tbs)|
|Curry powder||2 Teaspoon|
|Onion powder||1 1⁄2 Teaspoon|
|Garlic powder||1⁄8 Teaspoon|
|Frozen peas||1 Cup (16 tbs)|
|Shrimp||12 Ounce, peeled, deveined and cooked|
|Plain non fat yogurt||1⁄2 Cup (8 tbs)|
|Unbleached flour||2 Tablespoon|
|Cooked long grain rice||3 Cup (48 tbs) (Hot)|
In a large saucepan, combine the potatoes, broth, curry powder, onion powder and garlic powder.
Bring to a boil, then reduce the heat.
Cover and cook for 6 minutes.
Stir in the peas.
Cover and cook for 3 minutes more or just until the vegetables are tender.
Stir the shrimp into the vegetable mixture.
Return to a boil.
Meanwhile, in a small bowl, stir together the yogurt and flour.
Stir the yogurt mixture into the shrimp mixture.
Cook and stir until the mixture gently boils.
Then cook and stir for 1 minute more.
Serving size: Complete recipe
Calories 1750 Calories from Fat 115
% Daily Value*
Total Fat 13 g19.8%
Saturated Fat 2.4 g12.2%
Trans Fat 0 g
Cholesterol 519.6 mg173.2%
Sodium 3992 mg166.3%
Total Carbohydrates 290 g96.8%
Dietary Fiber 36.7 g146.6%
Sugars 16.3 g
Protein 108 g216.3%
Vitamin A 69.4% Vitamin C 199%
Calcium 52.9% Iron 101.5%
*Based on a 2000 Calorie diet