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Sour Cream Shrimp Curry Recipe
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Chopped green pepper||1⁄4 Cup (4 tbs)|
|Garlic||1 Clove (5 gm), minced|
|Melted butter/Margarine||2 Tablespoon|
|Commercial sour cream||1 Cup (16 tbs)|
|Medium shrimp||1 1⁄4 Pound, peeled, deveined, and cooked|
|Curry powder||1 Teaspoon|
|Hot cooked rice||1 Cup (16 tbs)|
Calories 783 Calories from Fat 356
% Daily Value*
Total Fat 40 g62.1%
Saturated Fat 22 g110%
Trans Fat 0 g
Cholesterol 522.9 mg
Sodium 763.1 mg31.8%
Total Carbohydrates 40 g13.4%
Dietary Fiber 1.9 g7.7%
Sugars 5.7 g
Protein 63 g126.7%
Vitamin A 32.7% Vitamin C 38.9%
Calcium 30.5% Iron 52.1%
*Based on a 2000 Calorie diet
1.Preheat the oven at 350 degrees.
2.In a bowl, mix tomato paste, cottage cheese, yogurt, water, basil, oregano, onion powder and garlic salt.
3.Take a greased 12 x 8 x 2 inch baking dish and spread a layer of rice topped with sliced eggplant.
4.Pour the already prepared cottage cheese mixture on it following with cheese and breadcrumbs.
5.Give a touch of butter and put the dish for baking for 30 minutes.