Curried Shrimp Topping

Recipe Ingredients

4		Idaho baking potatoes - baked (large)
2 teaspoons	10ml	Vegetable oil
1 teaspoon	5ml	Onion - finely chopped (small)
1		Celery - diced
1/2 cup	73g / 2.6oz	Finely diced red bell pepper
1 cup	93g / 3.3oz	Garlic clove - minced (small)
2 teaspoons	10ml	Curry powder
3/4 cup	177ml	Chicken broth
1/4 cup	40g / 1.4oz	Golden raisins
1 tablespoon	15ml	Orange all-fruit fruit spread or orange marmalade
8 oz	227g	Medium shrimp - peeled and deveined
1/4 cup	59ml	Half-and-half
1 teaspoon	5ml	Cornstarch
1/2 teaspoon	2.5ml	Salt
1/4 cup	36g / 1.3oz	Finely diced cucumber - optional
2 tablespoons	30ml	Freshly chopped mint or cilantro optional

Recipe Instructions

1. In medium nonstick skillet, over medium-high heat, heat oil. Add onion, celery, pepper and garlic; saute 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.

Source:
Low-Fat Meals, Woman's Day, 4/96

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