Recipe courtesy of Food Network Kitchen
From:
Food Network Magazine
Spicy Shrimp Curry
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- Level: Easy
- Total: 46 min
- Prep: 20 min
- Cook: 26 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 387
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 171 milligrams
- Sodium
- 847 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 3 grams
- Protein
- 24 grams
Indian essentials like ginger, garlic and curry powder create the foundation for this rich shrimp stew thickened with pureed tomatoes. Temper the heat with yogurt and basmati rice.
- Level: Easy
- Total: 46 min
- Prep: 20 min
- Cook: 26 min
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Calories
- 387
- Total Fat
- 13 grams
- Saturated Fat
- 2 grams
- Cholesterol
- 171 milligrams
- Sodium
- 847 milligrams
- Carbohydrates
- 45 grams
- Dietary Fiber
- 3 grams
- Protein
- 24 grams
Ingredients
Directions
- Combine the rice, 1 1/3 cups water, 1 teaspoon curry powder, 1/4 teaspoon salt and 1/2 tablespoon oil in a saucepan. Cover and cook, undisturbed, over medium-low heat, about 15 minutes; keep warm.
- Meanwhile, chop the onion in a food processor, drain the excess liquid and set the onion aside. Mince the garlic and ginger in the processor and set aside, then puree the tomatoes with 1 cup water.
- Heat the remaining 3 tablespoons oil in a Dutch oven or deep skillet over medium-high heat. Add the onion and cook until golden, about 12 minutes. Add the garlic-ginger mixture, chiles, 1 teaspoon salt and the remaining 1 teaspoon curry powder and stir-fry until slightly browned, about 3 minutes. Add the tomato puree and simmer until thickened, about 8 minutes. Add the shrimp, cover and cook over medium-low heat until the shrimp are firm, 3 to 4 minutes. Remove from the heat, then stir in the yogurt and half the cilantro.
- Serve with the rice and garnish with the remaining cilantro.
