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Shrimp Curry
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2 teaspoons vegetable oil
1/2 cup chopped onion
1 clove garlic, minced
1 granny smith apple, cored and chopped
2 tablespoons flour
1-2 tablespoons curry powder
2 cups evaporated skim milk
1 pound shrimp, shelled and deveined
2 tablespoons lemon juice
Salt to taste
2 packets NatraTaste Blue
1/4 chopped parsley
1. In a large nonstick skillet, cook onion and garlic in oil over medium heat 2-3 minutes. Stir in apple and cook 2 minutes longer. Add flour and curry powder to the skillet; cook, stirring 2 minutes. Stir in evaporated milk. Cook, stirring until thickened, about 5 minutes.
2. Add shrimp to the pan a few at a time. Cook, stirring 6-7 minutes until shrimp are cooked through. Stir in lemon juice and salt to taste.
3. Remove from heat and stir in NatraTaste Blue and parsley. Serve immediately. Makes six 1-cup servings.
Per Serving (1 cup): 195 calories, 22 g protein, 18 g carbohydrate, 3 g fat, 117 mg cholesterol, 212 mg sodium
Diabetic Exchanges: 2 meat exchanges, 1 fruit exchange, 1 vegetable exchange
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