Bombay Curried Shrimp and Rice |
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Prep Time: 5 Minutes Cook Time: 20 Minutes |
Ready In: 25 Minutes Servings: 4 |
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To save time, buy peeled and deveined shrimp from the grocery store seafood department. Ingredients:
1 cup uncooked basmati rice |
1 (14-ounce) can fat-free, less-sodium chicken broth |
1/4 cup water |
cooking spray |
1 1/2 pounds peeled and deveined medium shrimp |
1 1/4 cups quartered and sliced zucchini (about 1 small) |
1 1/2 teaspoons curry powder |
1/2 teaspoon salt |
1 cup tomato chutney |
Directions:
1. Cook rice according to package directions, using chicken broth and 1/4 cup water.
2. Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add shrimp and next 3 ingredients. Coat shrimp mixture with cooking spray. Sauté 4 minutes or until shrimp are done. Add chutney; cook 1 minute.
3. Spoon rice onto plates; top with shrimp mixture.
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