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Seafood Curry & Brown Rice Recipe
|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|
Serving size: Complete recipe
Calories 1978 Calories from Fat 721
% Daily Value*
Total Fat 84 g129.9%
Saturated Fat 39 g194.8%
Trans Fat 0 g
Cholesterol 800.1 mg
Sodium 2584.1 mg107.7%
Total Carbohydrates 161 g53.5%
Dietary Fiber 13.8 g55.2%
Sugars 59.4 g
Protein 151 g302.2%
Vitamin A 48.5% Vitamin C 106.2%
Calcium 95.6% Iron 77.8%
*Based on a 2000 Calorie diet
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.