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Ingredients Jump to Instructions ↓

  1. 4 large idaho baking potatoes -- baked

  2. 2 teaspoons vegetable oil

  3. 1 small onion -- finely chopped

  4. 1 rib celery -- diced

  5. 1/2 cup finely diced red bell pepper

  6. 1 small garlic clove -- minced

  7. 2 teaspoons curry powder

  8. 3/4 cups chicken broth

  9. 1/4 cup golden raisins

  10. 1 tablespoon orange all-fruit fruit spread

  11. --or orange marmalade 8 ounces medium shrimp -- peeled and deveined

  12. 1/4 cup half-and-half

  13. 1 teaspoon cornstarch

  14. 1/2 teaspoon salt

  15. 1/4 cup finely diced cucumber -- optional

  16. 2 tablespoons freshly chopped mint

  17. --or cilantro -- optional

  18. 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.

  19. 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.

  20. 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.

  21. 20 minutes.

  22. 336 cal,

  23. 19 g pro,

  24. 56 g car,

  25. 6 g fat, 16% cal from fat,

  26. 93 mg cholesterol,

  27. 674 mg sod,

  28. 6 g fiber.

  29. 4paws

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