Serves: 9
Total Calories: 31
1. Lightly spray rack of broiler pan with nonstick cooking spray. Set aside.
2. Rinse shrimp. Pat dry with paper towels. In small resealable bag combine curry and mustard. Add shrimp. Toss until coated with spices. Place on prepared rack of broiler pan. Broil 4- to 5-inches from the heat about 6 minutes or until shrimp are opaque, turning once.
3. Spoon chutney on crackers. Top each with hot shrimp. Sprinkle with cheese. Serve immediately.
This Passage To India recipe is from the Kellogg Kitchens Recipes Cookbook. Download this Cookbook today.
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