From Paulette Vickery's Recipe Collection

WW: CURRIED SHRIMP

fish, main dish

2 teaspoon olive oil
1 each green bell pepper, chopped
1 each onion, chopped
1 teaspoon minced garlic, in a jar
2 tablespoon flour
1 tablespoon curry powder
1/4 teaspoon ground ginger
1/4 teaspoon salt
1 1/2 cup chicken broth
1 lb cooked medium shrimp
4 cup hot cooked brown rice

Heat oil in a large nonstick sauce pan. Add green pepper, onion, and garlic. Cook, stirring as needed until vegetables are tender, about 5 minutes. Add flour, curry, ginger, and salt, and cook stirring constantly, until fragrant, about 30 seconds. Add broth. Cook, stirring constantly until mixture comes to a boil and thickens, about 2 minutes. Add shrimp and cook until heated through, about 3 minutes. Serve rice topped with the shrimp mixture. Per serving: calories 395, total fat 6 G, saturated fat 1 G, cholesterol 223 MG, sodium 441 MG, carbohydrate 53 G, fiber 5 G, protein 31 G, calcium 86, points 7.

Yield: 4 servings



NYC Nutrilink:

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