Curried Shrimp

By á-170456

Ingredients

• 2 teaspoons vegetable oil
• 1 green bell pepper seeded and chopped
• 1 onion chopped
• 1 garlic clove minced
• 2 tablespoons all-purpose flour
• 1 tablespoon curry powder or to taste
• 1/4 teaspoon ground ginger
• 1/4 teaspoon salt
• 1 1/2 cups low-sodium chicken broth
• 1 pound cooked peeled medium shrimp
• 4 cups hot cooked brown rice

Details

Servings 4

Preparation

Step 1

In a large nonstick saucepan, heat the oil. Add the pepper, onion and garlic; cook, stirring as needed, until softened, about 5 minutes.

Add the flour, curry, ginger and salt; cook, stirring constantly, until fragrant, about 30 seconds. Add the broth; cook, stirring constantly, until the mixture comes to a boil and thickens, about 2 minutes.

Add the shrimp and cook, stirring as needed, until heated through, about 3 minutes. Serve the rice, topped with the shrimp mixture.

This recipe yields 4 servings.

Per Serving: 395 Calories, 6 g Total Fat, 1 g Saturated Fat, 223 mg Cholesterol, 441 mg Sodium, 53 g Total Carbohydrate, 5 g Dietary Fiber, 31 g Protein, 86 mg Calcium.

Serving Provides: 2 Breads, 1 Fruit/Vegetable, 2 Protein/Milk, 1 Fat.

Points Per Serving: 7.