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Hawaiian Shrimp Curry

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  Butter/Margarine 6 Tablespoon
  Onion 1 Medium, chopped
  All purpose flour 6 Tablespoon
  Chopped fresh ginger 2 Teaspoon
  Curry powder 2 Tablespoon
  Canned coconut milk 1 1⁄2 Cup (24 tbs)
  Regular milk 1 1⁄2 Cup (24 tbs)
  Shelled cooked small shrimp 1 1⁄2 Pound
  Salt To Taste
  Hot cooked rice 1 Cup (16 tbs)
  Condiment 1⁄4 Cup (4 tbs)

Melt butter in a 4- to 5-quart pan over medium heat.
Add onion; stir often until limp, about 10 minutes.
Add flour, ginger, and curry powder, stirring for 1 to 2 minutes.
Remove from heat and add coconut and regular milk; stir to blend smoothly with flour mixture.
Return to medium heat; stir until just simmering.
Add shrimp and mix gently until hot.
Salt to taste.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3062 Calories from Fat 1582

% Daily Value*

Total Fat 178 g273.7%

Saturated Fat 122.5 g612.6%

Trans Fat 0 g

Cholesterol 1554.3 mg518.1%

Sodium 2308.5 mg96.2%

Total Carbohydrates 200 g66.7%

Dietary Fiber 17.7 g70.6%

Sugars 32.2 g

Protein 188 g376.9%

Vitamin A 93.4% Vitamin C 57.9%

Calcium 91.1% Iron 210.9%

*Based on a 2000 Calorie diet

Hawaiian Shrimp Curry Recipe