Curried Shrimp Topping

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Curried Shrimp Topping Ingredients

4 lg Idaho baking potatoes; baked	1/4 c Golden raisins
2 ts Vegetable oil	1 tb Orange all-fruit fruit
1 sm Onion; finely chopped	8 oz Medium shrimp; peeled and
1 Rib celery; diced	1/4 c Half-and-half
1/2 c Finely diced red bell pepper	1 ts Cornstarch
1 sm Garlic clove; minced	1/2 ts Salt
2 ts Curry powder	1/4 c Finely diced cucumber;
3/4 c Chicken broth	2 tb Freshly chopped mint or

Instructions for Curried Shrimp Topping

1. In medium nonstick skillet, over medium-high heat, heat oil. Add onion, celery, pepper and garlic; saut? until crisp-tender, about 4 to 5 minutes. Stir in curry powder; cook 1 more minute. Add broth, raisins and fruit spread. Bring to boil and reduce heat; simmer 5 minutes. Add shrimp; cook 2 minutes. 2. In small bowl, combine half-and-half with cornstarch and salt; stir into shrimp mixture in skillet. Cook 2 minutes more, or until mixture boils and sauce thickens. 3. Cut potatoes lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon curried shrimp over each potato, dividing evenly. Garnish with cucumber and mint. Makes 4 servings. Preparation time: About 25 minutes. Cooking time: About 20 minutes. Per serving: About 336 cal, 19 g pro, 56 g car, 6 g fat, 16% cal from fat, 93 mg cholesterol, 674 mg sod, 6 g fiber. Busted by Gail Shermeyer <4paws@netrax.net> Recipe by: Low-Fat Meals, Womans Day, 4/96 Posted to MC-Recipe Digest V1 #897 by 4paws@netrax.net (Shermeyer-Gail) on Nov 09, 1997

Main Ingredient: ShrimpCuisine: Uncategorized

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