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CurriedShrimp & Rice
Curried Shrimp & Rice
3 tabIespoonsbutwrormargarine
Lightly grease ] _/2-quartcasserole. Set aside. In 10-inch
I I& frozen eookedmedium shrimp
nonstick skillet, reek butter over medium-high heat. Add
l cup slicedfreshmushrooms
shrimp, mushrooms, sweet red pepper and onions. Cook until
1/4 cup choppedsweetredpepper
shrimp are thawed, stirring frequently Remove from heat. In
t/4 cupslicedgreenonions
medium mixing bowl combine shrimp rrftxture and remaining
1 can(lO3/4oz)condensedcreamofshrimpsoup
ingredients, except almonds and coconut. Spread evenly in
1 cup uncookedinstant whiterice
prepared casserole. Place casserole in oven on rack position # 3.
2 tablespoons d ry sherry or white wine
Speed Cook Method: Set SPEED COOK 2 for 16 minutes.
l/2 to I teaspooncurrypowder
Bake for 8 to 12 minutes, or until edges are bubbly Sprinkle
I/4 teaspoon whitepepper
top evenly with almonds and coconut. Continue baking for
additional 2to 4 minutes, or until almonds are hot.
i/a teaspoon cayennepepper
Let stand for 5 minutes before serving.
I/2 cupslicedalmon& toasted
2 tablespoonscoeonur(optional)
ConventionalMethod:Heatovento350°E
Prepareasdirect-
ed, except sprinkle top evenly with almonds and coconut before
baking. Bake for 20 to 25 minutes, or until edges are bubbly and
almonds are golden brown. Let stand for 5 minutes before serving.
4 servings
PerServing:
Exchanges:
Ca_ori_s:
420
Ci_ol_stef_k 255rng.
t .5Starch/BrBati
Protein:
30g.
Sodium:
940g.
2.5Meat/Lean
TotalCarbohydrate:
30g.
Carciurn:
103rag.
4 Fat
Total,Fat:
19g
21
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