Curry Of Shrimp Recipe
Ingredients
| Butter/Margarine | 1⁄3 Cup (5.33 tbs) | |
| Chopped onion | 1⁄2 Cup (8 tbs) | |
| Chopped green pepper | 1⁄2 Cup (8 tbs) | |
| Garlic | 2 Clove (10 gm), minced | |
| Dairy sour cream | 2 Cup (32 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Curry powder | 2 Teaspoon | |
| Salt | 3⁄4 Teaspoon | |
| Ginger | 1⁄2 Teaspoon | |
| Chili powder | 1 Dash | |
| Pepper | 1 Dash | |
| Shrimp | 3 Cup (48 tbs), cleaned, split lengthwise in half (Cooked Or Canned) |
Nutrition Facts
Serving size: Complete recipe
Calories 1932 Calories from Fat 1407
% Daily Value*
Total Fat 160 g246.1%
Saturated Fat 93 g465.2%
Trans Fat 0 g
Cholesterol 985.7 mg328.6%
Sodium 2418 mg100.7%
Total Carbohydrates 41 g13.6%
Dietary Fiber 6.2 g25%
Sugars 21.9 g
Protein 92 g183.7%
Vitamin A 113.2% Vitamin C 135.4%
Calcium 81.8% Iron 76%
*Based on a 2000 Calorie diet
Directions
Cook till tender but not brown.
Stir in sour cream, lemon juice, and seasonings; add shrimp.
Cook over low heat, stirring constantly, just till hot through. (Sauce is traditionally thin.)
Serve over hot rice or Yellow Rice.
Offer condiments—coconut, chopped peanuts, raisins, chutney.
Chef
