curry seafood casserole
(1 RATING)
Love fish and seafood! Love curry too so this is a fav of mine...healthy too!!
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prep time
10 Min
cook time
25 Min
method
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yield
8 serving(s)
Ingredients
- 1 1/2 pounds large shrimp, deveined and shelled
- 1 1/3 pounds scallops
- 3 cups rice...your choice, white or brown
- CURRY SAUCE
- 1 tablespoon olive oil
- 1/4 teaspoon ground ginger
- 1/2 cup chopped green onions
- 1/3 cup plus 2 tsp ap unbleached flour
- 1 tablespoon curry powder
- 1 1/2 teaspoons sugar
- 1 cup reduced-sodium chicken broth
- 2 cups 1% reduced fat milk
- 1 teaspoon lemon juice
How To Make curry seafood casserole
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Step 1In skillet, over medium-high heat, cook shrimp and scallops for about 5 minutes or just until seafood are opaque.Be careful and don't overcook as the scallops and shrimp will be rubbery. Cook rice, according to cooking instructions on package. Set aside and keep warm. Combine rice, shrimp and scallops in large serving platter and mix well. Reserve a few shrimp for garnish. Top with Curry Sauce and serve hot.
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Step 2Curry Sauce: In saucepan, sauté green onions in olive oil. Stir in flour and curry powder. Season to taste with pepper. Mix well and add sugar and ginger. Gradually incorporate broth and milk. Bring to boil while stirring. Reduce heat and simmer while stirring, until sauce thickens. Add lemon juice and mix well. Remove from heat and set aside.
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Step 3Calories 299 Protein 21 g Total Fat 3 g Saturated Fat 1 g Cholesterol 94 mg Carbohydrates 46 g Fibre 1 g Sugars 3 g Sodium 593 mg Potassium 332 mg
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