FoodReference.com (Since 1999)

RECIPE SECTION - Over 10,000 Recipes

 

You are here > Home > Recipes

SEAFOOD RECIPESSHRIMP Recipes 2 >  Indian Shrimp Curry

 

FREE Magazines
and other Publications

An extensive selection of free food, beverage & agricultural magazines, e-books, etc.

 

FOOD VIDEO SECTION
Recipe Videos, BBQ & Grilling, Food Safety, Food Science, Food Festivals, Beverages, Vintage Commercials, etc.

 

INDIAN SHRIMP CURRY

Just Tell Me What to Eat!
by Timothy S. Harlan
Serve with Rice. Leftovers are great. Reheat gently.
Servings: 4
Serving Size: about 2 cups (4 ounces shrimp)
This recipe can easily be multiplied
Cooking Time: 30 minutes

INGREDIENTS

    • 2 teaspoons extra-virgin olive oil
    • 2 cloves garlic, minced
    • 1 medium-size white onion, sliced
    • 1 medium-size red onion, sliced
    • 1 tablespoon cornstarch
    • 1 cup 2% milk
    • 1 tablespoon curry powder
    • 2 tablespoons honey
    • 1/2 teaspoon salt
    • 1 cup low-fat (light) unsweetened coconut milk
    • 1 pound large shrimp, peeled and deveined
    • 4 tablespoons fresh cilantro leaves
     

DIRECTIONS

1. Heat the olive oil in large nonstick skillet over medium-high heat.

2. Add the garlic and white and red onions and lower the heat to medium. Cook gently, stirring frequently, until the onions begin to soften.

3. While the onions are cooking, place the cornstarch in a cup and add 1/4 cup of the milk, stirring until the cornstarch is dissolved.

4. After the onions are soft, add the curry powder, honey, salt, coconut milk, and the remaining milk to the skillet. Stir well until the ingredients are well blended, then add the cornstarch mixture.

5. Lower the heat to medium-low and cook for about 3 minutes.

6. Add the shrimp and simmer until they are opaque in center, about 5 minutes.

7. Serve the curry over jasmine rice and top with 1 tablespoon of cilantro leaves per serving.
 

NUTRITION FACTS

    Serving size about 2 cups (jasmine rice not included)
    Servings 4
    Calories 272
    Calories from Fat 84
    Total Fat 10 g (15%)
    Saturated Fat 5 g (25%)
    Trans Fats 0 g
    Monounsaturated Fat 3 g
    Cholesterol 175 mg (58%)
    Sodium 499 mg (21%)
    Total Carbohydrates 20 g (7%)
    Dietary Fiber 1 g (5%)
    Sugars 14 g
    Protein 26 g
    Vitamin A (6%)
    Vitamin C (12%)
    Calcium (17%)
    Iron (22%)

    *Parenthetical percentages refer to % Daily Value.
     

  Home   |   About & Contact   |   Recipe Index   |   Kitchen Tips   |   Cooking Contests   |   Other Links  

Please feel free to link to any pages of FoodReference.com from your website. 
For permission to use any of this content please E-mail: james@foodreference.com
All contents are copyright © 1990 - 2024  James T. Ehler and www.FoodReference.com unless otherwise noted.
All rights reserved.  You may copy and use portions of this website for non-commercial, personal use only.
 Any other use of these materials without prior written authorization is not very nice and violates the copyright.
Please take the time to request permission.
 

FoodReference.com Logo

 

Popular Pages