Quick Shrimp Curry

Name: Quick Shrimp Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 118 milliliters canned diced tomatoes, undrained; 2 teaspoons curry powder; 237 milliliters fat-free, reduced-sodium chicken broth; 2 Tbsps minced fresh cilantro; 1 Tbsp minced fresh ginger; 3 garlic cloves, minced; 1 medium onion, cut into thin wedges (about 1 1/4 cups); 283 grams package frozen green peas, thawed (about 2 1/3 cups); 454 grams red potatoes, cut into 1/4-inch pieces (about 2 1/3 cups); 0 teaspoons salt; 340 grams package frozen peeled and cooked shrimp, thawed; 1 Tbsp vegetable oil

Quick Shrimp Curry might be just the main course you are searching for. This recipe makes 4 servings with 278 calories, 25g of protein, and 5g of fat each. This recipe covers 23% of your daily requirements of vitamins and minerals. If you have salt, vegetable oil, garlic cloves, and a few other ingredients on hand, you can make it. To use up the peas you could follow this main course with the Easy Peasy Strawberry Dessert as a dessert. It is a reasonably priced recipe for fans of Indian food. From preparation to the plate, this recipe takes about 45 minutes. It is a good option if you're following a gluten free and dairy free diet.

Instructions

Heat oil in a large nonstick skillet.

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Cooking Oil

Equipment you will use

Frying Pan

Add onion, and cook, stirring constantly, over medium heat until tender and golden, about 7 minutes.

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Onion

Add garlic, ginger, and curry powder; cook, stirring constantly, about 1 minute.

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Curry Powder

Garlic

Ginger

Add broth and next 3 ingredients. Bring to a boil. Cover, reduce heat, and cook, stirring once, about 15 minutes or until potato is tender.

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Potato

Broth

Stir in shrimp and peas; cook, uncovered, about 4 minutes or until shrimp and peas are thoroughly heated. Stir in cilantro.

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Cilantro

Shrimp

Peas

Serve immediately in individual serving bowls.

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Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

118milliliters

canned diced tomatoes, undrained 2teaspoons

curry powder 237milliliters

fat-free, reduced-sodium chicken broth 2Tbsps

minced fresh cilantro 1Tbsp

minced fresh ginger 3

garlic cloves, minced 1medium

onion, cut into thin wedges (about 1 1/4 cups)283grams

package frozen green peas, thawed (about 2 1/3 cups)454grams

red potatoes, cut into 1/4-inch pieces (about 2 1/3 cups)0teaspoons

salt 340grams

package frozen peeled and cooked shrimp, thawed 1Tbsp

vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Pinot Grigio, Riesling, and Sauvignon Blanc are great choices for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Zind-Humbrecht Calcaire Pinot Gris with a 4.7 out of 5 star rating seems like a good match. It costs about 46 dollars per bottle.