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Hawaiian Shrimp Curry Recipe
|Onion||1 Medium, chopped|
|All purpose flour||6 Tablespoon|
|Chopped fresh ginger||2 Teaspoon|
|Curry powder||2 Tablespoon|
|Canned coconut milk||1 1⁄2 Cup (24 tbs)|
|Regular milk||1 1⁄2 Cup (24 tbs)|
|Shelled cooked small shrimp||1 1⁄2 Pound|
|Hot cooked rice||1 Cup (16 tbs)|
|Condiment||1⁄4 Cup (4 tbs)|
Serving size: Complete recipe
Calories 2869 Calories from Fat 1516
% Daily Value*
Total Fat 171 g262.4%
Saturated Fat 120.5 g602.7%
Trans Fat 0 g
Cholesterol 227.4 mg
Sodium 784.6 mg32.7%
Total Carbohydrates 200 g66.7%
Dietary Fiber 17.7 g70.6%
Sugars 32.2 g
Protein 150 g300.4%
Vitamin A 62.8% Vitamin C 32.9%
Calcium 64.6% Iron 94.1%
*Based on a 2000 Calorie diet
Add onion; stir often until limp, about 10 minutes.
Add flour, ginger, and curry powder, stirring for 1 to 2 minutes.
Remove from heat and add coconut and regular milk; stir to blend smoothly with flour mixture.
Return to medium heat; stir until just simmering.
Add shrimp and mix gently until hot.
Salt to taste.