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Shrimp Curry With Peppercorns

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  Shrimp 3 Pound (Fresh/Frozen)
  Lemon slice 1
  Onion slice 1 Small
  Garlic 1 Clove (5 gm), crushed
  Bay leaf 1 Small
  Peppercorns 6
  Celery leaves 2 Bunch (200 gm)
  Salt 1 Teaspoon
  Coconut 7 Ounce (1 Package)
  Liquid 3 Cup (48 tbs)
  Butter 1⁄2 Cup (8 tbs)
  Chopped onion 1 Cup (16 tbs)
  Apple 1 Medium, chopped
  Curry powder 2 Tablespoon
  Salt 2 1⁄2 Teaspoon
  Ground ginger 1⁄2 Teaspoon
  Flour 1⁄2 Cup (8 tbs)
  Chicken stock 2 Cup (32 tbs)
  Lemon juice 2 Tablespoon
  Hot cooked rice 1 Cup (16 tbs)

Combine washed shrimp, slice of lemon, slice of onion, garlic, bay leaf, peppercorns, celery leaves and 1 tsp.salt in large kettle.
Cover with boiling water, bring back to a boil, turn down heat and simmer 7 minutes or until shrimp are a bright pink.
Remove from heat and let stand 20 minutes.
Drain, straining and saving liquid.
Shell and clean shrimp.
Put coconut through the fine blade of the food chopper.
Put in saucepan.
Add 3 cups liquid (liquid drained from shrimp plus water if necessary).
Bring to a boil, turn down heat and simmer 20 minutes.
Strain, saving liquid and discarding coconut.
Melt butter in saucepan.
Add onion and apple and cook gently until onion is yellow.
Add curry powder and cook gently 2 minutes.Stir in salt and ginger.
Sprinkle in flour and stir to blend.
Remove from heat and stir in chicken stock and 2 cups of the coconut water.
Return to moderate heat and cook and stir until boiling.
Boil 1 minute.
Add shrimp, cover and simmer 15 minutes or until shrimp are well heated.
Stir in lemon juice.

Recipe Summary

Crock Pot

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Nutrition Rank

Nutrition Facts

Serving size

Calories 304 Calories from Fat 129

% Daily Value*

Total Fat 15 g22.9%

Saturated Fat 9.5 g47.7%

Trans Fat 0 g

Cholesterol 178.8 mg59.6%

Sodium 748.2 mg31.2%

Total Carbohydrates 19 g6.2%

Dietary Fiber 3.3 g13.1%

Sugars 4.1 g

Protein 24 g48.7%

Vitamin A 10.2% Vitamin C 12%

Calcium 8.6% Iron 23.7%

*Based on a 2000 Calorie diet

Shrimp Curry With Peppercorns Recipe