Recipe for Shrimp and Veggie Curry 
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Yield:
2
Ingredients:
Amount Ingredient
1/2 tsp Oil
1/2 lrg Onion sliced
1 x Clove Garlic minced
1 tbl Curry powder
1 dsh Cinnamon
1/4 tsp Salt
1/2 cup Water
2 lrg Carrots sliced 1/4" thick
2 lrg Zucchini quartered, sliced
1/2 oz Canned Whole Tomatoes Cut (half an 11 oz. can)
2 tsp Raisins
8 oz Shrimp
1 cup Brown rice Uncooked
Instructions:
Instructions: Cook the rice first.

Saute onion and garlic in oil until soft. Stir in curry powder, cinnamon, salt and water. Bring to a boil. Add carrots. Cover and simmer 10 minutes. Add zucchini, tomatoes (with their juice), raisins, and shrimp.
******If shrimp are pre-cooked add later just in time to heat up.****** Cover and simmer 10 minutes. Place cooked rice in a serving dish, pour veggie and shrimp mixture over it. Sprinkle on chopped banana if you use it.

WW values: 1F, 2P, 2B, 3V, 10 optional calories, 1Fr (if banana used)

NOTES : Here is another diabetic recipe using zucchini. I noticed that the carbs seem high but if you consider that this is a full meal ....

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