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Shrimp with Curry Dipping Sauce

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  Uncooked shrimp 1 Pound, shelled and deveined (Tails Intact)
  Bay leaves 2
  Unsalted butter 2 Tablespoon
  Chopped yellow onion 1⁄2 Cup (8 tbs)
  Peeled chopped apples 1⁄2 Cup (8 tbs)
  Banana 1 Medium, chopped
  Mango chutney 3 Tablespoon
  Curry powder 2 Teaspoon
  Ground red pepper To Taste
  Chicken stock 1 Cup (16 tbs)
  Herb/Vegetable salt 1 Teaspoon

Cook shrimp with bay leaves in boiling water until just pink.
Drain well.
Discard bay leaves.
For sauce: Melt butter in large skillet over medium heat.
Add onion, apples, banana, chutney and curry powder.
Season with ground red pepper to taste.
Cook 3 minutes, stirring constantly.
Add stock and bring to boil.
Reduce heat and simmer 2 minutes.
Season with herb salt to taste.
Transfer mixture to blender or processor (in batches if necessary) and puree.
Return sauce to skillet, place over medium heat and simmer 5 minutes.
Sauce can be refrigerated 1 to 2 days.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1068 Calories from Fat 338

% Daily Value*

Total Fat 38 g58.6%

Saturated Fat 18.1 g90.5%

Trans Fat 0 g

Cholesterol 761.1 mg253.7%

Sodium 1673.9 mg69.7%

Total Carbohydrates 80 g26.7%

Dietary Fiber 11.1 g44.4%

Sugars 39.6 g

Protein 102 g203.8%

Vitamin A 46.5% Vitamin C 42%

Calcium 32.9% Iron 87.6%

*Based on a 2000 Calorie diet

Shrimp With Curry Dipping Sauce Recipe