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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

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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