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Spicy ‘n’ Light Shrimp Curry




Source of Recipe


ws


Recipe Introduction


servings 6
points 7


List of Ingredients




12 ounces angel hair pasta or 1 ½ cups white rice
1/2 cup fat-free evaporated milk
1/2 cup fat-free sour cream
1/2-1 tbsp. curry powder
1 tbsp. finely chopped, fresh basil
1/2 tsp. red chili paste
2 tsp. olive oil
1 lb. medium shrimp, peeled & deveined
1 red bell pepper, finely chopped
1/2 lb. snow peas, trimmed
1/2 lb. mushrooms, sliced

Recipe



Prepare the pasta or rice according to package directions. In a small bowl, combined the milk, sour cream, curry powder, basil and chili paste. Set aside.

Heat 1 tsp. of the oil in a large skilled or wok over medium-high heat. Add the shrimp and cook, stirring constantly, for 5 minutes, or until the shrimp are opaque. Remove to a bowl; set aside. Heat the remaining 1 tsp. oil in the wok/skillet. Add the vegetables and cook, stirring constantly for 3 minutes, or until tender-crisp. Stir in the shrimp and reserved milk mixture and cook, stirring constantly, for 2 minutes, or until heated through. Serve in bowls over the rice or pasta.