Fragrant shrimp on a pale green bed of
cucumber sauce makes an elegant appetizer for two.
Curried
Shrimp in Cucumber Sauce
- 1/2 medium cucumber (about
5 ounces)
1 tablespoon light mayonnaise dressing or salad dressing
1/2 teaspoon sherry vinegar
1 large leaf fresh mint
Dash salt
6 large shrimp
2 teaspoons all-purpose flour
1 teaspoon curry powder
1/8 teaspoon salt
2 teaspoons canola or vegetable oil
- Remove seeds from cucumber,
peel if desired, and cut into large pieces. Place cucumber, mayonnaise,
vinegar, mint, and dash of salt in a blender container. Cover
and blend until almost smooth. Set aside.
- Peel and devein shrimp,
leaving the tails intact. Combine flour, curry powder, and 1/8
teaspoon salt in a small plastic bag. Place half of the shrimp
in bag; shake. Remove shrimp from bag and repeat with remaining
shrimp.
- Heat oil in a small skillet
over medium-high heat. Add shrimp and cook for 2 1/2 minutes,
turning once.
- Spoon the cucumber sauce
onto two salad plates. Arrange the shrimp on top. Serve immediately.
Makes 2 servings.
Food exchanges: 1 1/2 meat,
1 fat.
Nutritional facts per serving:
calories: 153, total fat: 8g, saturated fat: 1g, sodium: 340mg,
carbohydrate: 5g, fiber: 1g, protein: 15g, vitamin C: 11%, calcium:
4%, iron: 19%
Recipe provided by Better Homes and Gardens - BHG.com a member
of the Home and Family Network for the best of cooking, gardening,
decorating and more. © 2003 Meredith Corporation. All Rights
Reserved.
