Curried Shrimp
Nutritional Info
- Servings Per Recipe: 4
- Amount Per Serving
- Calories: 276.9
- Total Fat: 11.4 g
- Cholesterol: 178.2 mg
- Sodium: 238.6 mg
- Total Carbs: 18.6 g
- Dietary Fiber: 4.3 g
- Protein: 26.1 g
View full nutritional breakdown of Curried Shrimp calories by ingredient
Introduction
Modified from Martha Stewart's Recipe Modified from Martha Stewart's RecipeNumber of Servings: 4
Ingredients
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2 tablespoons olive oil
1 large onion, thinly sliced (about 3 cups)
1 jalapeno chile, finely chopped
Salt to taste
2 tablespoons tomato paste
2 teaspoons curry powder
1/2 teaspoon ground ginger
4 plum tomatoes (about 1/2 pound), quartered lengthwise and cut into large chunks
1 1/2 cups water
1 pound medium shrimp, peeled and deveined
1/4 cup reduced fat sour cream, or reduced fat yogurt
1 tablespoon fresh lime juice
Directions
Heat oil in a large skillet over medium heat. Add onion, jalapeno, and 3/4 teaspoon salt. Cook, stirring occasionally, until onion begins to soften, 3 to 5 minutes. Add tomato paste, curry powder, and ginger. Cook, stirring to break up paste, until mixture is smooth, about 1 minute.
Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
Add sour cream and lime juice to skillet; stir to combine. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user AEL7680.
Add tomatoes to skillet. Cook, stirring, until they begin to release their juices, about 1 minute. Add 1 1/2 cups water; simmer until tomatoes have slightly broken down, 3 to 5 minutes. Add shrimp; cook until opaque, 3 to 4 minutes. Remove from heat.
Add sour cream and lime juice to skillet; stir to combine. Serve hot.
Number of Servings: 4
Recipe submitted by SparkPeople user AEL7680.
Member Ratings For This Recipe
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SPAR1056
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MLAVO056
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TORTUETOO