sherri
02-26-2001, 04:41 AM
(from Cooking Light Magazine)
1 tablespoon butter
1 cup chopped, peeled Granny Smith apple
3/4 cup chopped shallots
2/3 cup diced celery
1 teaspoon bottled minced garlic
2 tablespoons all-purpose flour
1 tablespoon curry powder
1-1/2 cups 2% reduced-fat milk
1/2 cup golden raisins
1 (15.75 oz) can fat-free, less-sodium chicken broth
1-1/2 pounds peeled and deveined large shrimp
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Melt butter ina large nonstick skillet over medium-high heat. Add apple, shallots, celery and garlic. Saute' 5 minutes or until lightly browned. Stir in flour and curry powder. Cook 1 minute, stirring frequently. Gradually add the milk, raisins and broth, stirring constantly with a whisk. Bring to a boil, stirring frequently. Reduce heat and simmer until thick (about 5 minutes). Stir in the shrimp, salt and peppe. Cook 3 minutes or until shrimp are done.
Serve over basmati rice to catch every drop of the sauce!
Makes 4 servings, serving size 1 cup.
381 calories, 7.9g fat, 2.6g fiber
(8 WW POINTS -- not counting the rice.)
[This message has been edited by sherri (edited 02-26-2001).]
1 tablespoon butter
1 cup chopped, peeled Granny Smith apple
3/4 cup chopped shallots
2/3 cup diced celery
1 teaspoon bottled minced garlic
2 tablespoons all-purpose flour
1 tablespoon curry powder
1-1/2 cups 2% reduced-fat milk
1/2 cup golden raisins
1 (15.75 oz) can fat-free, less-sodium chicken broth
1-1/2 pounds peeled and deveined large shrimp
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
Melt butter ina large nonstick skillet over medium-high heat. Add apple, shallots, celery and garlic. Saute' 5 minutes or until lightly browned. Stir in flour and curry powder. Cook 1 minute, stirring frequently. Gradually add the milk, raisins and broth, stirring constantly with a whisk. Bring to a boil, stirring frequently. Reduce heat and simmer until thick (about 5 minutes). Stir in the shrimp, salt and peppe. Cook 3 minutes or until shrimp are done.
Serve over basmati rice to catch every drop of the sauce!
Makes 4 servings, serving size 1 cup.
381 calories, 7.9g fat, 2.6g fiber
(8 WW POINTS -- not counting the rice.)
[This message has been edited by sherri (edited 02-26-2001).]