Shrimp Curry Crepe Filling

• 1 lb. raw shrimp in shell
• 3 Tbsp. butter
• 1/4 c. finely chopped onion
• 1 tsp. finely chopped garlic
• 2 Tbsp. flour
• 2 Tbsp. curry powder
• 1/3 c. milk (may use low-fat milk)
• 1 c. plain yoghurt
• salt and pepper to taste
• cilantro (optional)
• 1 c. rice
• 2 1/2 c. chicken broth
• 1 (10 oz.) pkg. frozen mixed vegetables, thawed
• 2 Tbsp. butter

1. Preheat oven to 400u0b0.
2. Rinse cooked rice under cold water; drain thoroughly and pat dry with paper towels.
3. Put rice in casserole bowl and mix with vegetables.
4. Cover casserole and place in center of the oven and bake 35 minutes.
5. After 35 minutes, check to see if all water has been absorbed.
6. If not, replace lid and cook a further 10 minutes.
7. Remove from oven and add butter, stirring with a wooden spoon, until butter is melted.
8. Serve hot.

shrimp, butter, onion, garlic, flour, curry powder, milk, plain yoghurt, salt, cilantro, rice, chicken broth, frozen mixed vegetables, butter

Taken from www.cookbooks.com/Recipe-Details.aspx?id=668427 (may not work)