Curried Shrimp Topping
Yield
4 servingsPrep
20 minCook
20 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
baked |
*
|
| 2 | teaspoons |
vegetable oil
|
|
| 1 | small |
onions
finely chopped |
|
| 1 | rib |
celery
diced |
*
|
| ½ | cup |
sweet red bell peppers
finely diced |
|
| 1 | small |
garlic cloves
minced |
*
|
| 2 | teaspoons |
curry powder
|
|
| ¾ | cups |
chicken broth
|
|
| ¼ | cup |
golden raisins
|
|
| 1 | tablespoon |
orange marmalade
|
|
| 8 | ounces |
shrimp
medium, peeled and deveined |
|
| ¼ | cup |
light cream (half&half)
|
|
| 1 | teaspoon |
cornstarch
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | cup |
cucumbers
finely diced |
|
| 2 | tablespoons |
mint leaves
freshly chopped |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | large |
russet potatoes
baked |
*
|
| 1E+1 | ml |
vegetable oil
|
|
| 1 | small |
onions
finely chopped |
|
| 1 | rib |
celery
diced |
*
|
| 118 | ml |
sweet red bell peppers
finely diced |
|
| 1 | small |
garlic cloves
minced |
*
|
| 1E+1 | ml |
curry powder
|
|
| 177 | ml |
chicken broth
|
|
| 59 | ml |
golden raisins
|
|
| 15 | ml |
orange marmalade
|
|
| 231.2 | ml/g |
shrimp
medium, peeled and deveined |
|
| 59 | ml |
light cream (half&half)
|
|
| 5 | ml |
cornstarch
|
|
| 2.5 | ml |
salt
|
|
| 59 | ml |
cucumbers
finely diced |
|
| 3E+1 | ml |
mint leaves
freshly chopped |
|
Directions
In medium nonstick skillet, over medium-high heat, heat oil.
Add onion, celery, pepper and garlic; saut? 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.
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.
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.
