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Quick Shrimp Curry

 

A succulent curried shrimp dish that can be made in a flash!
29

Yield

4

servings

Prep

10

min

Cook

20

min

Ready

30

min

Trans-fat Free
 

Ingredients

¼ cup butter
3 cups shrimp
cooked
*
2 teaspoons salt
1 cup pineapple
tid-bits
*
2 teaspoons curry powder
½ teaspoon dill weed
*
¼ cup all-purpose flour
2 cups milk
1 x rice
cooked, hot
*

Directions

Melt the butter in a saucepan. Remove from heat, stir in flour and seasonings. Add a little milk and stir to blend. Gradually stir in the remaining milk. Cook and stir until mixture boils and thickens. Add shrimp (or clams or chicken) and pineapple tid-bits. Heat through. Serve over hot cooked rice. If desired, serve with condiments such as chopped peanuts, coconut or chutney.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 148g (5.2 oz)
Amount per Serving
Calories 36336% of calories from fat
 % Daily Value *
Total Fat 14g 22%
Saturated Fat 9g 45%
Trans Fat 0g
Cholesterol 40mg 13%
Sodium 1314mg 55%
Total Carbohydrate 16g 16%
Dietary Fiber 1g 5%
Sugars g
Protein 17g
Vitamin A 12% Vitamin C 1%
Calcium 17% Iron 6%
* based on a 2,000 calorie diet How is this calculated?

 

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