Curried Shrimp Topping
| Yield: | 4 Servings |
| Categories: | Seafood, Luncheon, Potatoes |
| 4 | lg | Idaho baking potatoes; baked |
| 2 | ts | Vegetable oil |
| 1 | sm | Onion; finely chopped |
| 1 | Rib celery; diced | |
| 1/2 | c | Finely diced red bell pepper |
| 1 | sm | Garlic clove; minced |
| 2 | ts | Curry powder |
| 3/4 | c | Chicken broth |
| 1/4 | c | Golden raisins |
| 1 | tb | Orange all-fruit fruit spread or orange marmalade |
| 8 | oz | Medium shrimp; peeled and deveined |
| 1/4 | c | Half-and-half |
| 1 | ts | Cornstarch |
| 1/2 | ts | Salt |
| 1/4 | c | Finely diced cucumber; optional |
| 2 | tb | Freshly chopped mint or cilantro, optional |
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