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Shrimp Curry Indian

Western.Chefs's picture
  Large shrimp/2 packages of 16 ounce each, frozen shelled, deveined large shrimp, thawed and drained 3 Pound
  Water 2 Cup (32 tbs)
  Butter/Margarine 5 Tablespoon
  Onion 1 Small, minced
  Curry powder 2 1⁄2 Teaspoon
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Sugar 1 1⁄2 Teaspoon
  Salt 1 1⁄4 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Milk 2 Cup (32 tbs)
  Chicken broth 1 Cup (16 tbs)
  Lemon juice 1 Teaspoon
  Hot cooked rice 6 Cup (96 tbs)

1. If using fresh shrimp, shell and devein them; rinse with running cold water.
2. In 4-quart saucepan over high heat, heat 3 inches water to boiling. Add shrimp; heat to boiling, stirring occasionally. Reduce heat to low; cook 1 minute or until shrimp turn pink and are tender. Drain.
3. In 3-quart saucepan over medium heat, in hot butter or margarine, cook onion until tender. Stir in curry powder; cook 1 minute. Stir in flour, sugar, salt, and ginger until blended. Gradually stir in milk and chicken broth, and cook, stirring constantly, until mixture thickens. Add shrimp and lemon juice; heat through.

Recipe Summary

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4059 Calories from Fat 919

% Daily Value*

Total Fat 104 g159.8%

Saturated Fat 52.5 g262.5%

Trans Fat 0 g

Cholesterol 2274.7 mg758.2%

Sodium 5241.2 mg218.4%

Total Carbohydrates 431 g143.7%

Dietary Fiber 11.1 g44.2%

Sugars 38.2 g

Protein 328 g655.8%

Vitamin A 98.3% Vitamin C 66.9%

Calcium 136.9% Iron 313.5%

*Based on a 2000 Calorie diet

Shrimp Curry Indian Recipe