Seafood Curry & Brown Rice Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| 1/2 pound shrimp shelled deveined | ||
| Scallops | 1/2 pound | |
| Crabmeat | 1/2 pound | |
| Cornstarch | 1 1/2 Tablespoon | |
| Milk | 1 1/2 Cup (16 tbs) | |
| Curry powder | 1 Tablespoon | |
| 1 teaspoon savory seasonings Cook Blend | ||
| Hot cooked brown rice to serve | ||
| Golden Raisins | 4 Tablespoon | |
| Roasted peanuts | 2 Tablespoon, chopped | |
| 1 1/2 teaspoons savory seasonings Garden Blend | ||
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.
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.
Chef
