Siple's Garden Seat's Curry of Seafood Chad Richard
Yield
4 servingsPrep
10 minCook
30 minReady
1 hrsLow Fat, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | quart |
mayonnaise
|
*
|
| 1 | cup |
chutney
|
* |
| 1 | tablespoon |
lemon juice
|
|
| 1 | tablespoon |
curry powder
|
|
| 8 | ounces |
pasta, fettuccine
|
|
| 6 | each |
shrimp
cooked |
*
|
| 6 | each |
scallops
steamed |
*
|
| 6 | each |
langostini
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 0.9 | l |
mayonnaise
|
*
|
| 237 | ml |
chutney
|
* |
| 15 | ml |
lemon juice
|
|
| 15 | ml |
curry powder
|
|
| 231.2 | ml/g |
pasta, fettuccine
|
|
| 6 | each |
shrimp
cooked |
*
|
| 6 | each |
scallops
steamed |
*
|
| 6 | each |
langostini
|
* |
Directions
Mix mayonnaise and chutney together.
Add lemon juice and curry and blend well.
Refrigerate sauce. Prepare fettucine according to package directions.
In a greased, ovenproof dish combine the fish with fettucine and stir in 12 ounces of the sauce until well combined (leftover sauce can be stored in the refrigerator and used on any fish).
Bake in a preheated 350℉ (180℃). oven for 8 to 10 minutes.
