Shrimp Curry Recipe
Ingredients
| Water | 6 Cup (16 tbs) | |
| 1 1/4 pounds medium-size fresh shrimp, peeled and deveined | ||
| Vegetable cooking spray | ||
| 2 teaspoons reduced-calorie margarine | ||
| Onion | 1/2 Cup (16 tbs), chopped | |
| All purpose flour | 2 Tablespoon | |
| Curry powder | 1 Tablespoon | |
| Skim milk | 2 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Salt | 1/4 Teaspoon | |
| Cooked | 2 Cup (16 tbs) | |
| 1/4 cup chopped green onions | ||
| Banana | 1/4 Cup (16 tbs), cubed | |
| Raisins | 1/4 Cup (16 tbs) | |
| 1 tablespoon plus 1 teaspoon unsweetened coconut | ||
| Parsley | 2 Tablespoon, chopped | |
Directions
Bring 6 cups water to a boil in a large saucepan.
Add shrimp; cook 3 minutes or until done.
Drain well.
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add 1/2 cup onion; saute until tender.
Combine flour and curry powder; sprinkle over onion, stirring until blended.
Gradually add milk, stirring constantly.
Cook 10 minutes or until thickened, stirring constantly.
Add lemon juice and salt; stir well.
Add shrimp, and cook until thoroughly heated.
Place rice on a large serving platter.
Spoon shrimp mixture over rice; top evenly with green onions and remaining ingredients.
Add shrimp; cook 3 minutes or until done.
Drain well.
Coat a large nonstick skillet with cooking spray; add margarine.
Place over medium-high heat until margarine melts.
Add 1/2 cup onion; saute until tender.
Combine flour and curry powder; sprinkle over onion, stirring until blended.
Gradually add milk, stirring constantly.
Cook 10 minutes or until thickened, stirring constantly.
Add lemon juice and salt; stir well.
Add shrimp, and cook until thoroughly heated.
Place rice on a large serving platter.
Spoon shrimp mixture over rice; top evenly with green onions and remaining ingredients.
Chef
