1 T. margarine
\n2 C. diced cored peeled quince (about 2 quinces)
\n1 1\/2 C. low-salt chicken broth, divided
\n1 C. chopped onion
\n2 T. minced peeled fresh ginger
\n1 T. minced seeded jalape\u00f1o pepper
\n2 garlic cloves, minced
\n2 T. curry powder
\n2 C. canned crushed tomatoes with added pur\u00e9e, undrained
\n1 C. diced red bell pepper
\n1 C. diced yellow bell pepper
\n1\/4 C. dried currants
\n2 lb. medium shrimp, peeled and deveined
\n1 T. water
\n2 tsp. cornstarch
\n2\/3 C. plain fat-free yogurt
\n1\/2 tsp. salt
\n1\/4 tsp. black pepper
\n8 C. hot cooked rice
\n2 T. sliced green onions<\/p>\n
Melt the margarine in a large nonstick skillet over medium-high heat. Add quince; saut\u00e9 3 minutes or until lightly browned. Add 1\/2 C. broth and onion. Simmer 12 minutes or until liquid evaporates. Add ginger, jalape\u00f1o, and garlic; saut\u00e9 1 minute. Add curry powder; saut\u00e9 1 minute. Add 1 C. broth and tomatoes. Bring to a boil; reduce heat, and simmer 15 minutes. Add bell peppers and currants; simmer 5 minutes. Add shrimp; simmer 4 minutes. Combine water and cornstarch. Stir yogurt until smooth. Add the cornstarch mixture, yogurt, salt, and pepper to skillet. Bring to a simmer, and cook 1 minute or until mixture is slightly thick, stirring constantly. Serve the curry over rice, and sprinkle with green onions.<\/p>\n
Yield: 8 servings
\nCalories: 411
\nFat: 3.6g
\nFiber: 3.6g<\/p>\n","protected":false},"excerpt":{"rendered":"
1 T. margarine 2 C. diced cored peeled quince (about 2 quinces) 1 1\/2 C. low-salt chicken broth, divided 1 C. chopped onion 2 T. minced peeled fresh ginger 1 T. minced seeded jalape\u00f1o pepper 2 garlic cloves, minced 2 T. curry powder 2 C. canned crushed tomatoes with added pur\u00e9e, undrained 1 C. diced red bell pepper 1 C. diced yellow bell pepper 1\/4 C. dried currants 2 lb. medium shrimp, peeled and deveined 1 T. water 2 tsp….<\/p>\n