Shrimp Curry is a gluten free, dairy free, and pescatarian main course. One portion of this dish contains around 29g of protein, 39g of fat, and a total of 649 calories. This recipe covers 22% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 30 minutes. This recipe is typical of Indian cuisine. If you have accompaniment: basmati rice, sugar, water, and a few other ingredients on hand, you can make it. To use up the water you could follow this main course with the Watermelon-Peach Slushies as a dessert.
Pulse onion and ginger in a food processor until finely chopped. Cook onion mixture with salt and sugar in oil in a 12-inch heavy skillet over moderate heat, stirring frequently, until onion begins to brown, about 5 minutes. Stir in curry powder and chiles and cook, stirring frequently, 2 minutes. Stir in water, coconut milk, and lime juice and simmer, stirring occasionally, until thickened, 5 to 8 minutes.
While sauce simmers, peel shrimp (devein if desired) and season with salt and pepper.
Add shrimp to sauce and simmer, stirring occasionally, until shrimp are just cooked through, about 3 minutes.
Add salt to taste and serve immediately.
Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc
Pinot Grigio, Riesling, and Sauvignon Blanc are my top picks for Shrimp. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. One wine you could try is Mark West Pinot Grigio. It has 4.5 out of 5 stars and a bottle costs about 13 dollars.
Mark West Pinot GrigioCrisp and clean, this wine features honeydew, stone fruit, and citrus with a subtle, clean, lingering finish.Try pairing with good old fish and chips, summer salads, and steamed clams by the dozen...or dozens.