Shrimp Curry Caribbean Style Recipe


MethodMain Ingredient


 Onion1 Medium, chopped
 Margarine/Butter2 Tablespoon
 Tomatoes/2 cans (16 ounces each) tomatoes, drained4 , chopped
 Salt1⁄2 Teaspoon
 Ground coriander1⁄2 Teaspoon
 Ground turmeric1⁄2 Teaspoon
 Ground ginger1⁄4 Teaspoon
 Ground cumin1⁄4 Teaspoon
 Ground red pepper1⁄8 Teaspoon
 Cooked cleaned shrimp2 Cup (32 tbs)
 Hot cooked rice1 Cup (16 tbs) (To Serve)

Nutrition Facts

Serving size: Complete recipe

Calories 833 Calories from Fat 236

% Daily Value*

Total Fat 27 g41%

Saturated Fat 4.7 g23.7%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 1020 mg42.5%

Total Carbohydrates 99 g33%

Dietary Fiber 11.9 g47.7%

Sugars 21.8 g

Protein 49 g97.4%

Vitamin A 107.3% Vitamin C 132.4%

Calcium 13.6% Iron 37%

*Based on a 2000 Calorie diet


Cook and stir onion in margarine in 10-inch skillet until tender, about 3 minutes.
Add tomatoes, salt, coriander, turmeric, ginger, cumin and red pepper.
Heat to boiling; reduce heat.
Cover and simmer 15 minutes.
Stir in shrimp; heat until shrimp is hot, 3 to 5 minutes.