While Craig was gone, I did very little cooking. It really is hard to cook for one–plus it is not as fun or purposful, so I was really excited to cook us a meal tonight. This recipe came from my Taste of Home Healthy Cooking Magazine, August/September 2009.
- 1/4 cup finely chopped onion
- 1 1/2 teaspoon curry powder
- 2 tablespoons butter
- 3 tablespoons all-purpose flour
- 1 cup reduced sodium chicken broth
- 1 cup fat-free milk
- 1 pound uncooked medium shrimp, peeled and deveined
- 3/4 teaspoon sugar
- 1/2 teaspoon salt
- 1/8 teaspoon ground ginger
- 1/2 teaspoon lemon juice
2 cups hot cooked rice
1.) In a large skillet, saute onion and curry in butter until tender.
Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
2.) Reduce heat; add the shrimp, sugar, salt, and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from heat; stir in lemon juice. Serve with rice.
Both Craig and I loved this dish!! It had a wonderful curry taste that melted in your mouth!!
Also, it was quick, easy, and healthy!! I will definitely be making this again.
Nutrition Facts (per serving):
Recipe yields 4 servings
1 serving = 3/4 cup shrimp mixture with 1/2 cup rice
8 g fat (4 g saturated)
154 mg cholesterol
640 mg sodium
33 g carbohydrates
1 g fiber
24 g protein