Info
- Course: Main Course
- Skill Level: Moderate
- Cost: Moderate
- Favorited: 11 Times
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Curried Shrimp
Cookbook
This is a good dish for a party, since you can make the sauce hours in advance, then add the shrimp and lemon juice at the last minute.
Yield : Makes 4 to 6 servings
Cooking Time : 45 minutes
Ingredients
- 2 tablespoons peanut or vegetable oil
- 2 large onions, minced
- 1 tablespoon All-Purpose Curry Powder, store-bought curry powder, or other spice mixture
- ¼ teaspoon cayenne, or to taste
- 2 tablespoons minced cilantro leaves
- 1 pound small waxy red or white potatoes, peeled and halved
- 2 cups cored and chopped canned or fresh tomatoes, with their liquid
- Salt to taste
- 1 to 1½ pounds shrimp, in the 20 to 30 per pound range, peeled, rinsed, dried, and cut into halves or thirds
- 2 tablespoons freshly squeezed lemon juice
Directions
1. Heat the oil over medium heat in a large skillet for 2 minutes, Add the onions and cook, stirring, until golden, about 10 minutes
2. Add the curry powder, cayenne, and half the cilantro and stir. Add the potatoes; tomatoes, and salt, stir, cover; and cook over low heat, stirring occasionally, until the potatoes are tender, about 30 minutes.
3. Add the shrimp land lemon juice and cook, uncovered, until the shrimp turn pink, 3 to 5 minutes. Add the remaining cilantro and serve with white rice.
© 1998 Mark Bittman
Nutritional Information
Nutrients per serving
This recipe serves 6, includes 1/8 teaspoon of added salt per serving, 1 lb of shrimp, but does not include All-Purpose Curry Powder. For nutritional information on All-Purpose Curry Powder, please follow the link above.
211 kcal
7 % daily value
50 % daily value
2 % daily value
679 mg
57 mg
18 g
4 g
3 g
21 g
115 mg
412 mg
1 g
6 g
15 % daily value
