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Bombay Curried Shrimp Recipe
|Large shrimp||1 1⁄2 Pound, peeled and deveined|
|All purpose flour||1 Tablespoon|
|Vegetable oil||2 Teaspoon|
|Minced shallots||1⁄2 Cup (8 tbs)|
|Curry powder||1 Tablespoon|
|Diced red bell pepper||1 Cup (16 tbs)|
|Diced tomato||1 1⁄2 Cup (24 tbs)|
|Light coconut milk||1⁄2 Cup (8 tbs)|
|Chopped fresh basil/1 tablespoon plus 1 teaspoon dried basil||1⁄4 Cup (4 tbs)|
|Fresh lemon juice||1 Tablespoon|
|Canned low salt chicken broth||10 3⁄4 Ounce (1 Can)|
|Hot cooked rice||6 Cup (96 tbs) (Cooked Without Salt Or Fat)|
|Sweetened, flaked coconut||3 Tablespoon, toasted|
Serving size: Complete recipe
Calories 3010 Calories from Fat 475
% Daily Value*
Total Fat 54 g82.5%
Saturated Fat 21.8 g108.8%
Trans Fat 0 g
Cholesterol 1034.1 mg
Sodium 2307.1 mg96.1%
Total Carbohydrates 432 g144%
Dietary Fiber 24.4 g97.7%
Sugars 34.6 g
Protein 185 g370.7%
Vitamin A 185.6% Vitamin C 420.6%
Calcium 54.6% Iron 232.5%
*Based on a 2000 Calorie diet
Heat oil in a large skillet over medium-high heat until hot.
Add shallots and curry powder, and saute 1 minute.
Add bell pepper, and saute 1 minute.
Add tomato, coconut milk, basil, lemon juice, sugar, salt, and broth; bring to a simmer, and cook 2 minutes.
Add shrimp mixture; simmer 4 minutes or until shrimp turn pink, stirring occasionally.
Spoon shrimp mixture over rice, and sprinkle with toasted coconut.