Sherry Shrimp Supreme - Butter Busters^

INGREDIENTS:

3 ea Tb liquid Butter Buds or 2 ea Tb lime juice
-fatfree chicken broth 2 t Grated lime peel
1 c Chopped onion 2 lb Raw shrimp, shelled and
1 c Chopped pared apple -deviened
1 cl Garlic, crushed 1 qt Water
2 t (to 3) curry powder 1/2 t Lite salt, optional
1/4 c Flour 1 sm Onion, sliced
1/2 t Lite salt, optional 1/2 ea Lemon, sliced
1/4 t Ground ginger 5 ea Black peppercorns
1/4 t Ground cardamom 1/4 c Chopped chutney
1/4 t Pepper 1/4 c Chopped tomato
2 cn (10 3/4oz) low sodium 1/4 c Chopped green pepper
-fatfree chicken broth, 3 c Cooked white rice
-undiluted

In a large nonstick frying pan that has been sprayed with Pam, saute onion, apple, garlic and curry powder in liquid Butter Buds. Remove from heat; stir in flour, 1/2 teaspoon lite salt, ginger, cardamom and pepper. Gradually stir in 2 cans broth, lime juice and peel. Bring to a boil, stirring constantly. Reduce heat and simmer uncovered 20 minutes stirring occasionally. Meanwhile, cook shrimp. Bring 1 quart water, 1/2 teaspoon salt, onion, lemon and peppercorns to a boil. Add shrimp, return to boil. Reduce heat and simmer, uncovered, 5-10 minutes or just till tender when tested with a fork. Drain; add to curry sauce with chutney. Heat gently just to a boil. Serve with white rice and individual bowls of chutney, tomatoes and green pepper. Per serving: 240 cal., 2.5g fat (9%), 153mg chol., 2g fiber, 23g pro., 29g carb., 191mg sod. Butter Busters by Pam Mycoskie ISBN 0-466-67040-5 Entered by Carolyn Shaw 2-95.

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