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Shrimp Curry With Peppercorns Recipe
|Shrimp||3 Pound (Fresh/Frozen)|
|Onion slice||1 Small|
|Garlic||1 Clove (5 gm), crushed|
|Bay leaf||1 Small|
|Celery leaves||2 Bunch (200 gm)|
|Coconut||7 Ounce (1 Package)|
|Liquid||3 Cup (48 tbs)|
|Butter||1⁄2 Cup (8 tbs)|
|Chopped onion||1 Cup (16 tbs)|
|Apple||1 Medium, chopped|
|Curry powder||2 Tablespoon|
|Salt||2 1⁄2 Teaspoon|
|Ground ginger||1⁄2 Teaspoon|
|Flour||1⁄2 Cup (8 tbs)|
|Chicken stock||2 Cup (32 tbs)|
|Lemon juice||2 Tablespoon|
|Hot cooked rice||1 Cup (16 tbs)|
Serving size: Complete recipe
Calories 3954 Calories from Fat 1675
% Daily Value*
Total Fat 193 g297.4%
Saturated Fat 123.9 g619.6%
Trans Fat 0 g
Cholesterol 2324.6 mg
Sodium 9727 mg405.3%
Total Carbohydrates 242 g80.6%
Dietary Fiber 42.7 g170.9%
Sugars 52.7 g
Protein 317 g633.3%
Vitamin A 132.6% Vitamin C 155.5%
Calcium 112% Iron 307.8%
*Based on a 2000 Calorie diet
Cover with boiling water, bring back to a boil, turn down heat and simmer 7 minutes or until shrimp are a bright pink.
Remove from heat and let stand 20 minutes.
Drain, straining and saving liquid.
Shell and clean shrimp.
Put coconut through the fine blade of the food chopper.
Put in saucepan.
Add 3 cups liquid (liquid drained from shrimp plus water if necessary).
Bring to a boil, turn down heat and simmer 20 minutes.
Strain, saving liquid and discarding coconut.
Melt butter in saucepan.
Add onion and apple and cook gently until onion is yellow.
Add curry powder and cook gently 2 minutes.Stir in salt and ginger.
Sprinkle in flour and stir to blend.
Remove from heat and stir in chicken stock and 2 cups of the coconut water.
Return to moderate heat and cook and stir until boiling.
Boil 1 minute.
Add shrimp, cover and simmer 15 minutes or until shrimp are well heated.
Stir in lemon juice.