- Recipes Home
- Interest Groups
Shrimp Curry Recipe
|Condensed cream of shrimp soup||43 Ounce (4 cans, 10 3/4 ounces each)|
|Parsley flakes||1 Tablespoon|
|Curry powder||4 Teaspoon (1 tablespoon plus 1 teaspoon)|
|Instant minced onion||1⁄4 Cup (4 tbs)|
|Frozen cleaned shrimp||1 1⁄2 Pound (raw)|
|Hot cooked rice||8 Cup (128 tbs)|
Calories 258 Calories from Fat 39
% Daily Value*
Total Fat 4 g6.5%
Saturated Fat 0.75 g3.7%
Trans Fat 0 g
Cholesterol 94.5 mg
Sodium 670.6 mg27.9%
Total Carbohydrates 39 g13%
Dietary Fiber 1.7 g6.8%
Sugars 0.1 g
Protein 14 g27.6%
Vitamin A 2.3% Vitamin C 2.3%
Calcium 3.5% Iron 22.2%
*Based on a 2000 Calorie diet
Combine soup, parsley flakes, curry powder and onion in saucepan; heat to boiling, stirring occasionally.
Stir in shrimp; heat just to boiling.
Reduce heat; cover and simmer 5 to 10 minutes or until shrimp is done.
Pack hot rice into 1 1/2-quart mold.
Immediately unmold onto hot platter.
Pour Shrimp Curry into chafing dish; keep warm over low heat.
Serve over rice and accompany with choice of several condiments.