[Food Tip: A dollop of chutney – cranberry, mango, apricot, or other fruits – is a delicious compliment to chicken, fish, lamb, or veal. Chutney has an intense flavor, so you don’t need as much as you would with milder sauces.]
This dish takes 15 minutes to prepare (not counting the rice), yet is delicious. Use pre-cooked shrimp when in a hurry, or peeled, raw shrimp when you have an extra 5 minutes. Experiment with other additions, such as sliced green onions, and chopped apple, or substitute dried cranberries for the raisins.
2 teaspoons olive oil
2/3 cup onion, chopped
1/2 cup red bell pepper, chopped
1 1/2 tablespoons all-purpose flour
1 rounded tablespoon fresh ginger, peeled and minced
1 tablespoon curry powder
1 pound pre-cooked, shelled medium-size shrimp
1 1/2 cups fat-free chicken broth
1/3 cup Major Grey chutney
2 rounded tablespoons raisins
salt to taste
4 cups cooked jasmine rice
2 tablespoons dried coconut
1) Heat oil in a large, nonstick skillet. Add onion and red pepper and cook over medium heat for 4 minutes, or until onion is transparent.
2) Stir in flour, ginger, and curry. If adding raw shrimp, add them now and cook for 3 minutes, stirring frequently, until shrimp turn pink. If adding cooked shrimp, wait and add shrimp in step 3.
3) Add broth, bring to boil, and cook until sauce thickens, stirring constantly. Add cooked shrimp if you have not already added shrimp in step 2, chutney, and raisins. Salt to taste. Cook over medium heat for another 2 minutes to allow all ingredients to heat through. Serve over jasmine rice and sprinkle with coconut. Makes 4 servings.
Nutritional Analysis per serving: 503 Calories; 10 percent fat (5.8 grams); 2 grams saturated fat; 27 percent protein; 63 percent carbohydrate; 3 grams fiber.