Curried Shrimp Topping

• 4 large russet potatoes baked
• 2 teaspoons vegetable oil
• 1 small onions finely chopped
• 1 rib celery diced
• 1/2 cup sweet red bell peppers finely diced
• 1 small garlic cloves minced
• 2 teaspoons curry powder
• 3/4 cups chicken broth
• 1/4 cup golden raisins
• 1 tablespoon orange marmalade
• 8 ounces shrimp medium, peeled and deveined
• 1/4 cup light cream (half&half)
• 1 teaspoon cornstarch
• 1/2 teaspoon salt
• 1/4 cup cucumbers finely diced
• 2 tablespoons mint leaves freshly chopped

1. In medium nonstick skillet, over medium-high heat, heat oil.
2. Add onion, celery, pepper and garlic; saut?
3. until crisp-tender, about 4 to 5 minutes.
4. Stir in curry powder; cook 1 more minute.
5. Add broth, raisins and fruit spread.
6. Bring to boil and reduce heat; simmer 5 minutes.
7. Add shrimp; cook 2 minutes.
8. In small bowl, combine half-and-half with cornstarch and salt; stir into shrimp mixture in skillet.
9. Cook 2 minutes more, or until mixture boils and sauce thickens.
10. Cut potatoes lengthwise, cutting almost to base of potato.
11. Mash slightly with fork, leaving in skins.
12. Spoon curried shrimp over each potato, dividing evenly.
13. Garnish with cucumber and mint.

potatoes, vegetable oil, onions, celery, sweet red bell peppers, garlic, curry powder, chicken broth, golden raisins, orange marmalade, shrimp, light cream, cornstarch, salt, cucumbers, mint leaves freshly

Taken from recipeland.com/recipe/v/curried-shrimp-topping-40117 (may not work)