4 large idaho baking potatoes -- baked 2 teaspoons vegetable oil 1 small onion -- finely chopped 1 rib celery -- diced 1/2 cup finely diced red bell pepper 1 small garlic clove -- minced 2 teaspoons curry powder 3/4 cups chicken broth 1/4 cup golden raisins 1 tablespoon orange all-fruit fruit spread --or orange marmalade 8 ounces medium shrimp -- peeled and deveined 1/4 cup half-and-half 1 teaspoon cornstarch 1/2 teaspoon salt 1/4 cup finely diced cucumber -- optional 2 tablespoons freshly chopped mint --or cilantro -- optional 1. In medium nonstick skillet, over medium-high heat, heat oil. Add onion, celery, pepper and garlic; sauté until crisp-tender, about 4 to 5 minutes. Stir in curry powder; cook 1 more minute. Add broth, raisins and fruit spread. Bring to boil and reduce heat; simmer 5 minutes. Add shrimp; cook 2 minutes. 2. In small bowl, combine half-and-half with cornstarch and salt; stir into shrimp mixture in skillet. Cook 2 minutes more, or until mixture boils and sauce thickens. 3. Cut potatoes lengthwise, cutting almost to base of potato. Mash slightly with fork, leaving in skins. Spoon curried shrimp over each potato, dividing evenly. Garnish with cucumber and mint. 20 minutes. Per serving: About 336 cal, 19 g pro, 56 g car, 6 g fat, 16% cal from fat, 93 mg cholesterol, 674 mg sod, 6 g fiber. Busted by Gail Shermeyer <4paws@netrax.net>
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