*  Exported from  MasterCook  *
 
                           Curried Shrimp Topping
 
 Recipe By     : Low-Fat Meals, Woman’s Day, 4/96
 Serving Size  : 4    Preparation Time :0:00
 Categories    : Potatoes                         Seafood
                 Luncheon
 
   Amount  Measure       Ingredient -- Preparation Method
 --------  ------------  --------------------------------
    4      large         idaho baking potatoes -- baked
    2      teaspoons     vegetable oil
    1      small         onion -- finely chopped
    1      rib           celery -- diced
      1/2  cup           finely diced red bell pepper
    1      small         garlic clove -- minced
    2      teaspoons     curry powder
      3/4  cups          chicken broth
      1/4  cup           golden raisins
    1      tablespoon    orange all-fruit fruit spread
                         --or orange marmalade
    8      ounces        medium shrimp -- peeled and deveined
      1/4  cup           half-and-half
    1      teaspoon      cornstarch
      1/2  teaspoon      salt
      1/4  cup           finely diced cucumber -- optional
    2      tablespoons   freshly chopped mint
                         --or cilantro -- optional
 
 1. In medium nonstick skillet, over medium-high heat, heat oil. Add onion,
 celery, pepper and garlic; sauté 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.
 
 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.
 
 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.
 
 Makes 4 servings. Preparation time: About 25 minutes. Cooking time: About
 20 minutes.
 
 Per serving: About 336 cal, 19 g pro, 56 g car, 6 g fat, 16% cal from fat,
 93 mg cholesterol, 674 mg sod, 6 g fiber.
 
 Busted by Gail Shermeyer <4paws@netrax.net>
 
 
 
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