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Shrimp Curry Caribbean Style

Global.Potpourri's picture
  Onion 1 Medium, chopped
  Margarine/Butter 2 Tablespoon
  Tomatoes/2 cans (16 ounces each) tomatoes, drained 4 , chopped
  Salt 1⁄2 Teaspoon
  Ground coriander 1⁄2 Teaspoon
  Ground turmeric 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Ground cumin 1⁄4 Teaspoon
  Ground red pepper 1⁄8 Teaspoon
  Cooked cleaned shrimp 2 Cup (32 tbs)
  Hot cooked rice 1 Cup (16 tbs) (To Serve)

Cook and stir onion in margarine in 10-inch skillet until tender, about 3 minutes.
Add tomatoes, salt, coriander, turmeric, ginger, cumin and red pepper.
Heat to boiling; reduce heat.
Cover and simmer 15 minutes.
Stir in shrimp; heat until shrimp is hot, 3 to 5 minutes.

Recipe Summary

Side Dish
Crock Pot

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Average: 4.4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 901 Calories from Fat 259

% Daily Value*

Total Fat 29 g45%

Saturated Fat 5.4 g27.2%

Trans Fat 0 g

Cholesterol 468 mg156%

Sodium 1557.6 mg64.9%

Total Carbohydrates 99 g33%

Dietary Fiber 11.9 g47.7%

Sugars 21.8 g

Protein 62 g124.4%

Vitamin A 118.1% Vitamin C 141.2%

Calcium 22.9% Iron 78.2%

*Based on a 2000 Calorie diet

Shrimp Curry Caribbean Style Recipe