Linguine With Curried Seafood
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Chopped carrots||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Crushed garlic||1 Tablespoon|
|Green apple||1 1⁄2 Cup (24 tbs), unpeeled and diced (Approximately 1 Apple)|
|Chopped tomato||3⁄4 Cup (12 tbs)|
|Dry thyme||1⁄2 Teaspoon|
|Curry powder||2 Tablespoon (Or To Taste)|
|Flour||1⁄4 Cup (4 tbs)|
|Hot chicken stock||2 Cup (32 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Chopped mushrooms||8 Ounce|
|Medium shrimp||8 Ounce, deveined, and cut in half|
|Scallops||8 Ounce (Preferable Bay)|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in skillet.
Add and cook until soft, approx 10 minutes.
Add and cook on a medium heat for 5 minutes.
Add and cook on a low heat 3 more minutes.
Add, reduce heat, and simmer, uncovered, about 15 minutes.
The chef recommends as much as 1/4 cup curry, but use according to your taste.
Add and simmer 3 minutes.
Strain sauce, pressing vegetables with the back of a spoon to squeeze out liquid.
Melt in large skillet.
Add and saute for 3 minutes.
Add and saute until seafood is barely cooked.
Add pasta and curry sauce to seafood mixture and toss thoroughly.
Serving size: Complete recipe
Calories 3679 Calories from Fat 1286
% Daily Value*
Total Fat 152 g233.3%
Saturated Fat 86.4 g431.9%
Trans Fat 0 g
Cholesterol 931.8 mg310.6%
Sodium 1597 mg66.5%
Total Carbohydrates 414 g138.1%
Dietary Fiber 44.3 g177.1%
Sugars 68.3 g
Protein 172 g344.2%
Vitamin A 350.3% Vitamin C 268.4%
Calcium 85.2% Iron 183%
*Based on a 2000 Calorie diet