Curry Shrimp Recipe
Yield: 4 servingsRecipe by luhu.jp
Ingredients:
1 lbs: Large shrimp, 31-35/lb.
1 large: Onion, thinly sliced
1 tbsp: Salad oil,
., 1/2 lb.
4 medium: Shallots, minced, (about
1 cup: Canned cocoanut milk, (part
. 1/4 lb.),
. of a 15-oz. can),
1 tbsp: Minced fresh ginger,
1/8 tsp: , (to 1/4) Cayenne
2 each: Garlic cloves, minced or
3 cup: Hot cooked rice,
. pressed,
Fresh cilantro, coriander
1 tbsp: Curry powder,
. sprigs),
1/2 tsp: Ground turmeric,
PER SERVING
Calories, 33% from fat
57 gram: Carbohydrates,
26 gram: Protein,
153 milligram: Sodium,
18 gram: Fat, 12g saturated
140 milligram: Cholesterol,
Directions:
Peel shrimp, leaving last section of shell on tail; devein and rinse.
Place a wok or 10- to 12-inch frying pan over high heat. Add salad
oil; when oil is hot, add shallots, ginger, and garlic. Stir-fry
until shallots are limp, about 3 minutes.
Add curry powder and turmeric to shallot mixture; stir-fry 30 seconds.
Add onion and coconut milk; stir until onion is limp, about 5 minutes.
Season to taste with cayenne. Add shrimp and stir until pink and
opaque in center (cut to test) about 3 minutes.
Mound rice onto a platter and top with shrimp mixture and cilantro.
From SUNSET magazine, 5/94.
data entry by iris grayson
Submitted By IRIS GRAYSON On 05-16-95
Source from luhu.jp
Place a wok or 10- to 12-inch frying pan over high heat. Add salad
oil; when oil is hot, add shallots, ginger, and garlic. Stir-fry
until shallots are limp, about 3 minutes.
Add curry powder and turmeric to shallot mixture; stir-fry 30 seconds.
Add onion and coconut milk; stir until onion is limp, about 5 minutes.
Season to taste with cayenne. Add shrimp and stir until pink and
opaque in center (cut to test) about 3 minutes.
Mound rice onto a platter and top with shrimp mixture and cilantro.
From SUNSET magazine, 5/94.
data entry by iris grayson
Submitted By IRIS GRAYSON On 05-16-95
Source from luhu.jp