1 pound fresh or frozen peeled and deveined large shrimp
1 cup quick-cooking couscous or quick-cooking rice
1/2 cup chicken broth
2 to 2-1/2 teaspoons curry powder
1 8-ounce carton plain nonfat yogurt
2 tablespoons all-purpose flour
1/4 teaspoon ground allspice
1 8-ounce can bamboo shoots, drained
3 green onions, bias sliced
Lime wedges (optional)
1. Thaw shrimp, if frozen.
Prepare couscous or rice according to package directions; keep warm.
2. In a 10-inch skillet bring chicken broth to boiling.
Add shrimp and curry powder.
Cook, uncovered, for 1 to 3 minutes or just until shrimp turn opaque.
With a slotted spoon, remove shrimp and set aside, reserving broth in the skillet.
3. In a small bowl stir together yogurt, flour, and allspice.
Stir yogurt mixture, bamboo shoots, and green onions into the broth.
Cook and stir over medium heat until thickened and bubbly.
Cook and stir for 1 minute more.
Stir in shrimp.
Season to taste with salt and pepper.
Spoon over couscous or rice.
If desired, serve with lime wedges.
Create a simple salad from the season's best fruits, such as tangerines, grapefruit, carambola, grapes, bananas, and kiwi fruit.
Toss the fruit with a spoonful of honey, a squeeze of lemon or lime juice, and a sprinkle of crushed, dried mint.
Cover and chill until dinnertime.