Curry

Another recipe I grew up on...thanks Mom! This is great if you need to get rid of leftovers...check out the list of family favorite toppings at the end of the post.

2 Tbsp. butter
1 c. chopped onion
1 minced garlic clove
1/2-3/4 tsp. curry powder
1 Tbsp. flour
1/4 tsp. powdered ginger
2 c. chicken stock

Sauté onion and garlic in butter. Blend in curry and flour and cook over low heat 2 minutes while stirring. gradually add the stock stirring to the boiling point. Cook over low heat for 10 minutes. Serve over rice with your choice of toppings.

Family favorite toppings:
sliced almonds
Mandarin oranges
cubed cooked pork
cubed cooked chicken
pineapple tidbits
sliced green onions
(my mom likes chopped tomatoes...eew)

Grilled Coconut Shrimp with Pineapple Salsa

Some nutrition info provided.

I came across this recipe on the Internet when I was looking for something good for me. I was pleasantly surprised when it tasted so good too. This is definitely a keeper!!

1/2 cup lite coconut milk
2 Tbsp. lime juice
1 Tbsp. low-sodium soy sauce
1 Tbsp. grated ginger root
1 Tbsp. brown sugar
20 lg. shrimp, peeled & deveined
3 c. cooking rice
4 metal or bamboo (soaked in water) skewers
rice
1 recipe Pineapple Salsa (recipe follows)

Combine the coconut milk, lime juice, soy sauce, ginger and sugar in a zip top baggie. Add the shrimp, toss to coat the shrimp and release any extra air in the bag. Refrigerate at least 30 minutes or overnight.

Pre-heat the grill to medium heat. Place 5 shrimp on skewers and grill until shrimp are done, about 3-4 minutes on each side.

To serve spoon some rice on each plate, remove the shrimp from the skewers and top with the pineapple salsa (recipe follows).

Pineapple Salsa
1 1/2 c. pineapple tidbits, drained
1 Serrano chili pepper, seeded & finely chopped
1 red bell pepper, seeded & diced
2 Tbsp. lime juice
salt to taste

Toss all ingredients together and refrigerate until ready to serve. This can be made in advance and stored in the refrigerator for up to 3 days.

329 calories; 3g. fat