1 1/2 lblarge shrimp, deveined and shelled
1 1/3 lbscallops
3 crice...your choice, white or brown
1 Tbspolive oil
1/4 tspground ginger
1/2 cchopped green onions
1/3 cplus 2 tsp ap unbleached flour
1 Tbspcurry powder
1 1/2 tspsugar
1 creduced-sodium chicken broth
2 c1% reduced fat milk
1 tsplemon juice
How to Make Curry Seafood Casserole
- In 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.
- Curry 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.
- Calories 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