CurriedShrimp & Rice
Curried Shrimp & Rice
3 tabIespoonsbutwrormargarine Lightly grease ] _/2-quartcasserole. Set aside. In 10-inch
I I&frozen eookedmediumshrimp nonstick skillet, reek butter over medium-high heat. Add
l cup slicedfreshmushrooms shrimp, mushrooms, sweet red pepper and onions. Cook until
1/4cup 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. Placecasserole inoven on rack position # 3.
2 tablespoonsdry sherryorwhitewine Speed Cook Method: Set SPEED COOK 2 for 16 minutes.
l/2 to I teaspooncurrypowder Bakefor 8 to 12 minutes, or until edges are bubbly Sprinkle
I/4 teaspoonwhitepepper top evenly with almonds and coconut. Continue baking for
additional 2to 4 minutes, or until almonds are hot.
i/a teaspooncayennepepper 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. Bakefor 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_k255rng. t .5Starch/BrBati
Protein: 30g. Sodium: 940g. 2.5Meat/Lean
TotalCarbohydrate:30g. Carciurn: 103rag. 4 Fat
Total,Fat: 19g
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