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Curried Shrimp


Thursday, January 01, 2004
4 servings, 1 cup (heaping) each
2 teaspoons dark sesame oil, divided use
3/4 pound large shrimp, cooked and peeled
3 garlic cloves, minced
1 1/2 cups frozen green peas, thawed
2 teaspoons curry powder
1/2 teaspoon salt
2 cups cooked white rice
1. In a large skillet, heat 1 teaspoon oil over medium-high heat. Add shrimp and garlic.
Saute 2 minutes. Add peas, curry and salt. Stir-fry 1 minute.
2. Add rice and stir-fry for 1 minute or until heated. Sprinkle with remaining oil.
Nutrition Facts:
261 calories, 32g carbohydrate, 23g protein, 4.3g fat, 0.7g saturated fat, 129mg cholesterol, 3.2g fiber, 479mg sodium
Exchanges per serving: 2 starch, 3 very lean meat, 1/2 fat
Adapted recipe by Grace Bandeh, RD, LD
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