Curried Seafood and Vegetables over Rice |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Just got this in an email from and I don't want to lose it! Will update as soon as I make it... Ingredients:
1 cup long-grain white rice |
1/2 cup onion |
1/2 cup sweet red pepper |
1/2 cup carrot |
1/2 cup celery |
2 scallions, chopped |
8 ounces cod fish fillets, cut into 1-inch cubes |
4 ounces medium shrimp, peeled and deveined |
2 tablespoons white wine |
2 teaspoons reduced sodium soy sauce |
1 teaspoon garlic |
1/4 teaspoon curry powder |
1/8 teaspoon salt |
Directions:
1. Cook the rice according to the package directions.
2. Coat a 10 no-stick skillet with no-stick spray and place over medium-high heat until hot. Add the onions, peppers, carrots, celery, and scallions. Cook, stirring, for 2 minutes, or until the vegetables are bright in color. Transfer to a medium bowl.
3. To the skillet, add the cod, shrimp, wine or apple juice, soy sauce, garlic, curry powder, and salt. Cover and cook, stirring frequently, for 4 to 6 minutes, or until the fish and shrimp are opaque in the center. Check by inserting the tip of a sharp knife into the center of 1 cube and 1 shrimp.
4. Add the vegetables to the skillet. Toss to combine. Heat through. Serve over the rice.
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