Curried Prawns And New Potatoes Over Rice Recipe
Ingredients
| 8 new potatoes, quartered | ||
| Sodium chicken broth | 3/4 Cup (16 tbs) | |
| Curry powder | 2 Teaspoon | |
| Onion powder | 1 1/2 Teaspoon | |
| Garlic powder | 1/8 Teaspoon | |
| Frozen peas | 1 Cup (16 tbs) | |
| 12 ounces shrimp, peeled, deveined and cooked | ||
| 1/2 cup nonfat plain yogurt | ||
| Unbleached flour | 2 Tablespoon | |
| 3 cups hot cooked long-grain rice | ||
Directions
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.
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.
Chef
