Curried Shrimp and Broccoli w/ Rice

300 calories; $3.25 / serving

I took a big risk making this the first time. I’d never made curry. I’d never even eaten curry. It was my first curry experience. Though it’s different than the Indian curry dishes I’ve had since that night, I still vividly remember exclaiming “AAAAAAH mah GAAAAAAAWD, this is so GOOOOOD!!”


  • 1 cup white rice, cooked
  • 1 cup water
  • 1 tsp oil
  • 2 garlic cloves, minced
  • 4 cups fresh small broccoli florets
  • 1/2 cup chicken broth
  • 3 tsp curry powder
  • 1 cup evaporated skim milk
  • 1 TBSP cornstarch
  • 1/2 tsp salt
  • 4 tsp lime juice
  • 3/4 lb. cooked medium shrimp, thawed

Heat oil in large nonstick skillet over medium heat until hot. Add garlic, broccoli, broth and curry powder; heat until bubbly. Cover; simmer 5 to 8 minutes or until broccoli is crisp-tender.

In small bowl, combine milk, cornstarch and salt; add mixture to skillet. Bring to a boil. Cook 1 to 2 minutes or until thickened, stirring constantly. Stir in lime juice and shrimp; cook until thoroughly heated. Season and serve over rice.

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