Servings: 2
Ingredients
- 2 tsp Butter
- 1/4 tsp Curry pwdr
- 1/4 c. Flaked coconut
- 1 can Cream of chicken soup
- 1 can Lowfat milk
- 1 c. Diced cooked shrimp
Directions
- In small saucepan, heat butter, stir in curry pwdr. Add in coconut; cook, stir till lightly toasted. Meanwhile, in another saucepan, combine remaining ingredients. Heat, stirring occasionally. Garnish with curried coconut.
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Nutrition Facts
Amount Per Serving | %DV |
---|---|
Serving Size 509g | |
Recipe makes 2 servings | |
Calories 412 | |
Calories from Fat 166 | 40% |
Total Fat 18.68g | 23% |
Saturated Fat 8.25g | 33% |
Trans Fat 0.0g | |
Cholesterol 214mg | 71% |
Sodium 1303mg | 54% |
Potassium 660mg | 19% |
Total Carbs 24.35g | 6% |
Dietary Fiber 0.6g | 2% |
Sugars 13.05g | 9% |
Protein 35.61g | 57% |
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