SHRIMP-AND-APPLE CURRY WITH GOLDEN RAISINS 1 tablespoon butter 1 cup chopped peeled Granny Smith apple 3/4 cup chopped shallots 2/3 cup diced celery 1 teaspoon bottled minced garlic 2 tablespoons all-purpose flour 1 tablespoon curry powder 1 1/3 cups 2% reduced-fat milk 1/2 cup golden raisins 1 (15.75-ounce) can fat-free, less-sodium chicken broth 1 1/2 pounds peeled and deveined large shrimp 1/4 teaspoon salt 1/4 teaspoon freshly ground black pepper

Melt butter in a large nonstick skillet over medium-high heat. Add apple, shallots, celery and garlic; sauté 5 minutes or until lightly browned. Stir in flour and curry powder; cook 1 minute, stirring frequently. Gradually add the milk, raisins, and broth, stirring constantly with a whisk; bring to a boil, stirring frequently. Reduce heat, and simmer until thick (about 5 minutes). Stir in the shrimp, salt, and pepper; cook 3 minutes or until shrimp are done.

4 servings.

1 Serving - 1 cup: Calories: 381 (Cal. from fat: 19%), Fat: 7.9g (Saturated: 3.4g), Cholesterol: 273mg, Sodium: 734mg, Carbohydrate: 36.3g, Protein: 41.1g.

[Cooking Light, March 2001]