Curry shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large shrimp (31-35/lb.) |
| 1 | tablespoon | Salad oil |
| 4 | mediums | Shallots, minced (about |
| . 1/4 lb.) | ||
| 1 | tablespoon | Minced fresh ginger |
| 2 | eaches | Garlic cloves, minced or |
| . pressed | ||
| 1 | tablespoon | Curry powder |
| ½ | teaspoon | Ground turmeric |
| 489 | xes | Calories (33% from fat) |
| 26 | grams | Protein |
| 18 | grams | Fat (12g saturated) |
| 1 | large | Onion, thinly sliced |
| . (1/2 lb.) | ||
| 1 | cup | Canned cocoanut milk (part |
| . of a 15-oz. can) | ||
| ⅛ | teaspoon | (to 1/4) Cayenne |
| 3 | cups | Hot cooked rice |
| Fresh cilantro (coriander) | ||
| . sprigs) | ||
| 57 | grams | Carbohydrates |
| 153 | milligrams | Sodium |
| 140 | milligrams | Cholesterol |
Directions
PER SERVING
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
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