Jane's Favorite Tested Recipes
12/16/2009
Last Update
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Jane's Favorite Tested Recipes
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Jane Echols
Ft. Myers, Florida
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Shrimp and Rice
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1 ½ tablespoons olive oil |
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1 cup diced green bell pepper |
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½ cup diced onion |
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½ Tablespoon curry powder |
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1/3 cup mango chutney |
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¾ lbs. peeled, uncooked jumbo or large shrimp |
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2 Tablespoons flour |
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1 cup fat-free, low-salt chicken broth |
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Several drops of Tabasco |
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1 cup frozen peas |
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Salt and pepper to taste |
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1 cup Arborio or basmati rice, cooked according to directions |
Heat the oil in a 10" non-stick skillet over medium high heat. Sauté both bell pepper and onion 1-3 minutes. Stir in curry powder, chutney, and shrimp. Cook 1-3 minutes. Stir in flour and cook, tossing or stirring, about one minute. Stir in broth, pepper sauce, and peas. Simmer 5 or so minutes or until thickened. Season dish to taste with salt and pepper. Serve over rice.
NOTE: This was in the News-Press in Ft. Myers, Fl on July 9, 2008. It is a recipe for two, although if you increased the shrimp, you could stretch it. There was plenty of sauce left for another person. The only two changes I made were in cutting down on the curry powder (it called for 1 TBSP), and increasing the olive oil (it called for 1 teaspoon canola oil). I served it with a salad and found it to be a very satisfying meal!