Shrimp Curry
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 235.4
- Total Fat: 11.9 g
- Cholesterol: 187.8 mg
- Sodium: 503.2 mg
- Total Carbs: 6.9 g
- Dietary Fiber: 1.9 g
- Protein: 24.0 g
View full nutritional breakdown of Shrimp Curry calories by ingredient
Introduction
From Penzey's From Penzey'sNumber of Servings: 8
Ingredients
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2 lbs shrimp
4 TB butter
1 large yellow onion (Finely chopped)
3-5 TB sweet curry powder (depends on your taste)
1 TB lemon juice
14 oz can of whole tomatoes
14 oz can of coconut milk (lite)
1/2 to 1 txp of salt
Directions
Melt butter in pan and add onion. Cook til transparent.
Add Curry and cook on low until paste is formed.
Add lemon juice and stri.
Add tomatoes cutting them up once in pan. (Add half the juice and reserve the remainder)
Cook the tomatoes and onions another 15 minutes on low heat.
Add 1/4 of Coconut milk and stir.
Now, add enough coconut milk and remaining tomato juice until you are satisfied with the consistency of the curry base. Simmer this mixture 15 minutes.
When ready, bring curry base to a boil and toss in shrimp. Stir constantly to ensure the shrimp are cooked evenly for about 6-8 minutes. Taste and add salt if desired.
Serve over white or brown rice.
Number of Servings: 8
Recipe submitted by SparkPeople user PROGOWSKI.
Add Curry and cook on low until paste is formed.
Add lemon juice and stri.
Add tomatoes cutting them up once in pan. (Add half the juice and reserve the remainder)
Cook the tomatoes and onions another 15 minutes on low heat.
Add 1/4 of Coconut milk and stir.
Now, add enough coconut milk and remaining tomato juice until you are satisfied with the consistency of the curry base. Simmer this mixture 15 minutes.
When ready, bring curry base to a boil and toss in shrimp. Stir constantly to ensure the shrimp are cooked evenly for about 6-8 minutes. Taste and add salt if desired.
Serve over white or brown rice.
Number of Servings: 8
Recipe submitted by SparkPeople user PROGOWSKI.
Member Ratings For This Recipe
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CD11898824
