You are here

Creamy Curried Shrimp With Coconut Rice

  Brand rice 1 Cup (16 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1 Tablespoon
  Flaked coconut 1⁄2 Cup (8 tbs), toasted (if desired)
  Onion 1 Medium, chopped
  Apple 1 Medium, peeled and chopped
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Curry powder 1 Tablespoon (to taste)
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Half and half 2 Cup (32 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Cooked shrimp 1 Pound
  Lemon juice 1 Tablespoon
  Bananas 2 , peeled, quartered lengthwise and cut in 1-in.-thick pieces (if desired)

Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Stir coconut into hot cooked rice, if desired.
In a large skillet, cook onion, apple and garlic in 1/4 cup butter or margarine until onion is tender, but not brown.
Add curry powder.
Cook 2 to 3 minutes, being careful curry powder does not burn.
Stir in flour, 1-1/2 teaspoons salt and ginger.
Add half and half and milk.
Cook until sauce is thickened, stirring constantly.
Add shrimp and lemon juice.
Heat thoroughly.

Recipe Summary

Main Dish

Rate It

Your rating: None
Average: 4.2 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3158 Calories from Fat 1345

% Daily Value*

Total Fat 154 g237.5%

Saturated Fat 100.1 g500.6%

Trans Fat 0 g

Cholesterol 1228.2 mg409.4%

Sodium 4221.2 mg175.9%

Total Carbohydrates 314 g104.8%

Dietary Fiber 28.7 g114.8%

Sugars 64.3 g

Protein 140 g280.5%

Vitamin A 100.4% Vitamin C 113.5%

Calcium 105.1% Iron 136.8%

*Based on a 2000 Calorie diet

Creamy Curried Shrimp With Coconut Rice Recipe