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Shrimp Curry

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  Shrimp 2 Pound
  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.
Set aside.
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.
Serve hot.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

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

Shrimp Curry Recipe