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    Curried Shrimp in Peanut Sauce

    Cooking Light-Jan/Feb/01


    List of Ingredients


    • 8 ounces uncooked fettuccine
    • 2/3 cup fat-free, less-sodium chicken broth
    • 1/2 cup creamy peanut butter
    • 2 tablespoons balsamic vinegar
    • 1/2 teaspoon salt
    • 1/8 teaspoon black pepper
    • 1 piece (1/2-inch) peeled fresh ginger, thinly sliced
    • 1 tablespoon olive oil
    • 1 1/2 cups sliced green onions
    • 2 teaspoons curry powder
    • 1 1/2 teaspoons bottled minced garlic
    • 1 1/2 pounds large shrimp, peeled and deveined
    • 2 tablespoons chopped fresh cilantro


    Instructions


    1. Cook pasta according to package directions, omitting salt and fat.
    2. While pasta cooks, place broth and next 5 ingredients (broth through ginger) in a blender or food processor, and process until smooth.
    3. Heat oil in a large nonstick skillet over medium heat. Add onions, curry, and garlic; saute 3 minutes. Add shrimp; cook 6 minutes or until shrimp are done. Stir in peanut sauce; cook for 1 minute or until thoroughly heated. Serve over pasta, and sprinkle with cilantro.
    4. Yield: 4 servings (serving size: 1 cup shrimp in peanut sauce, 1 cup pasta, and 1-1/2 teaspoons cilantro).
    5. Per Serving (excluding unknown items): 49 Calories; 4g Fat (60.1% calories from fat); 1g Protein; 4g Carbohydrate; 1g Dietary Fiber; 0mg Cholesterol; 273mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 0 Fruit; 1/2 Fat.



 

 

 


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