SHRIMP CURRY
Here's a tasty way to add seafood to your diet. It's great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON
Provided by Taste of Home
Categories Dinner
Time 30m
Yield 4 servings.
Number Of Ingredients 12
Steps:
- In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.
Nutrition Facts : Calories 305 calories, Fat 8g fat (4g saturated fat), Cholesterol 154mg cholesterol, Sodium 640mg sodium, Carbohydrate 33g carbohydrate (5g sugars, Fiber 1g fiber), Protein 24g protein.
SHRIMP CURRY
Number Of Ingredients 1
Steps:
- Stir
PUREED WATERCRESS
I found this recipe in 'Garlic & Sapphires' by Ruth Reichl. I tried it & loved it. I hope I remember it correctly...it's soo easy.
Provided by Elmotoo
Categories Vegetable
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 5
Steps:
- Bring a pot of water & salt to a boil. Add potato. Boil until very soft, about 20 minutes.
- Add watercres. When the water comes back to a boil, cook 1 minute.
- Drain & press down to get all the liquid out. puree in a food processor, add butter, puree again. Season to taste.
Nutrition Facts : Calories 291.1, Fat 23.2, SaturatedFat 14.6, Cholesterol 61.1, Sodium 3678.7, Carbohydrate 19.3, Fiber 2.6, Sugar 0.9, Protein 3.5
RUTH REICHL SHRIMP CURRY
This simple and delicious recipe was in Ruth Reichl's book "Comfort Me With Apples". It is a classic American style curry - easy to make and doubles or triples easily.
Provided by NannyMarvel
Categories Curries
Time 45m
Yield 6 serving(s)
Number Of Ingredients 19
Steps:
- Cook the onion and garlic in the butter in a heavy 5 quart pot over moderate heat, stirring, until the onion is softened, about 4 minutes. Add the spices and flour and cook, stirring constantly, for 1 minute. Whisk in the cream, coconut milk, broth and lime zest and bring just to a boil. Simmer the mixture, stirring constantly, until it begins to thicken, about 2 minutes. Add the shrimp and simmer, stirring, until the shrimp turns pink and is cooked through, about 4 minutes. Stire in the lime juice, and add salt and pepper to taste.
- Ladle the curried shrimp over rice and top with garnishes as desired. Serve the mango chutney on the side.
Nutrition Facts : Calories 435.5, Fat 27.5, SaturatedFat 17.9, Cholesterol 277.9, Sodium 570.8, Carbohydrate 12.9, Fiber 3, Sugar 4.3, Protein 35.2
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