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Shrimp Curry

10min.chef's picture
  Butter/Margarine 6 Tablespoon
  Onion 1 Medium, minced
  Celery stalks 2 , minced
  Green pepper 1⁄2 , minced
  Tart apple 1 , peeled, cored and grated
  Chopped parsley 2 Tablespoon
  Curry powder 2 Tablespoon
  Flour 6 Tablespoon
  Chicken bouillon 3 Cup (48 tbs)
  Cream 1⁄2 Cup (8 tbs)
  Sherry 2 Tablespoon
  Accent 1⁄2 Teaspoon
  Shrimp 2 Pound, peeled, cooked
  Hot cooked rice 1⁄2 Cup (8 tbs)

1. Melt butter in a saucepan over medium heat. Add onion, celery, green pepper, apple and parsley. Cook, stirring, until onion is limp but not browned.
2. Blend in curry powder and flour. Remove from heat. Stir in bouillon and cream and stir until smooth.
3. Cook over medium heat, stirring constantly, until mixture is smooth and thickened. Add sherry, Ac'cent and shrimp. Heat thoroughly.
4. Turn mixture into top part of chafing dish. Keep warm over hot water. Serve with hot cooked rice.
5. Serve with chutney, chopped onion, chopped green pepper, salted peanuts, flaked coconut and candied ginger.

Recipe Summary

Difficulty Level: 
Very Easy
Side Dish
Gourmet, Healthy
Cook Time: 
30 Minutes

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Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3082 Calories from Fat 956

% Daily Value*

Total Fat 107 g165.2%

Saturated Fat 56.7 g283.4%

Trans Fat 0 g

Cholesterol 1602.2 mg534.1%

Sodium 3666.5 mg152.8%

Total Carbohydrates 290 g96.6%

Dietary Fiber 22 g88%

Sugars 80.4 g

Protein 227 g454.1%

Vitamin A 151.5% Vitamin C 586.4%

Calcium 113.9% Iron 225.6%

*Based on a 2000 Calorie diet

Shrimp Curry Recipe