Breaded Curry Shrimp 1 egg 2 tablespoons water 3/4 cup dry bread crumbs 1-1/2 teaspoons curry powder 1/4 teaspoon salt Dash pepper 1 pound uncooked medium shrimp, peeled and deveined 2 tablespoons butter, melted MARMALADE DIPPING SAUCE: 2 garlic cloves, minced 1/2 cup orange marmalade spreadable fruit 2 tablespoons reduced-sodium soy sauce 1/8 teaspoon ground ginger Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

-----------------------Fold------------------------ Breaded Curry Shrimp cont. 1 teaspoon cornstarch 2 tablespoons lemon juice In a shallow bowl, beat egg and water. In another bowl, combine the bread crumbs, curry, salt and pepper. Dip shrimp in egg mixture, then roll in crumb mixture. Place in a 15-in. x 10-in. x 1-in. baking pan coated with cooking spray. Drizzle with butter. Bake at 400° for 7-9 minutes on each side or until golden brown. In a small saucepan coated with cooking spray, cook garlic over medium heat for 1 minute. Add spreadable fruit, soy sauce and ginger. Bring to a boil. Combine cornstarch and lemon juice until smooth; stir into pan. Return to a boil; cook and stir for 1-2 minutes or until thickened. Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008

	Breaded Curry Shrimp Serve with shrimp. Yield: 4 servings (1/2 cup sauce). Printed from tasteofhome.com Oct 12, 2008 Copyright Reiman Media Group, Inc © 2008