|Onion||1 Small, quartered|
|Carrot||1 , diced|
|Celery stalks||2 , diced|
|Vinegar||1⁄4 Cup (4 tbs)|
|Orange zest||4 Tablespoon (Zest Of 1 Orange)|
|Butter||1⁄2 Cup (8 tbs)|
|Onions||2 Large, thinly sliced|
|Garlic||4 Clove (20 gm), pressed|
|Celery||1⁄2 Cup (8 tbs), sliced|
|Red bell pepper||To Taste, sliced|
|Grated fresh ginger||1⁄4 Teaspoon|
|Curry paste||1⁄2 Teaspoon|
Combine the shrimp in a saucepan with the onion, carrot, celery, vinegar and orange zest.
Bring to boil over high heat.
Reduce heat and simmer for five to eight minutes, or until shrimp is done.
Drain and cool.
Shell and devein the shrimp.
Heat the butter in a skillet.
Saute the onions, garlic, celery, red bell pepper, ginger and curry paste for only ten minutes.
Stir in the shrimp and simmer ten minutes more.
Serving size: Complete recipe
Calories 2218 Calories from Fat 958
% Daily Value*
Total Fat 109 g167%
Saturated Fat 61.3 g306.4%
Trans Fat 0 g
Cholesterol 1620.8 mg540.3%
Sodium 1565 mg65.2%
Total Carbohydrates 111 g37%
Dietary Fiber 23.5 g94.2%
Sugars 37.7 g
Protein 197 g394.4%
Vitamin A 311.3% Vitamin C 284.2%
Calcium 88.3% Iron 137.6%
*Based on a 2000 Calorie diet