Shrimp Curry

Name: Shrimp Curry
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Indian, Asian
Ingredients: 237 milliliters each julienned carrots and green bell pepper; 1 teaspoon black mustard seed; 2 Tbsps butter, melted; 4 servings Curry oil (previous recipe), for garnish; 2 Tbsps curry powder; 2 teaspoons minced garlic; 1 Tbsp ground coriander; 1 teaspoon ground turmeric; 237 milliliters each sliced okra and diced eggplant; 4 servings Compliments of the Essence of Emeril. Its brightly colored and has a bit of a kick to it. I omitted the okra and eggplant... but Im a wimp. Was very good regardless though; 118 milliliters olive oil; 237 milliliters finely-chopped onion; 2 Tbsps chopped parsley, for garnish; 3 turns freshly ground black pepper; 158 milliliters plain yogurt; 118 milliliters chopped poblano pepper; 1 teaspoons salt; 1 teaspoon salt; 227 grams shrimp, peeled and deveined; 237 milliliters peeled, seeded, diced tomatoes (tomato concassè); 59 milliliters shredded unsweetened coconut; 5 Tbsps canola or neutral vegetable oil

The recipe Shrimp Curry could satisfy your Indian craving in approximately 45 minutes. This recipe serves 4. This main course has 631 calories, 16g of protein, and 57g of fat per serving. This recipe covers 26% of your daily requirements of vitamins and minerals. It is a good option if you're following a gluten free and pescatarian diet. A mixture of parsley, okran and eggplant, yogurt, and a handful of other ingredients are all it takes to make this recipe so delicious. To use up the salt you could follow this main course with the Apple Turnovers Recipe as a dessert.

Ingredients

Servings:

237milliliters

each julienned carrots and green bell pepper 1teaspoon

black mustard seed 2Tbsps

butter, melted 4servings

Curry oil (previous recipe), for garnish 2Tbsps

curry powder 2teaspoons

minced garlic 1Tbsp

ground coriander 1teaspoon

ground turmeric 237milliliters

each sliced okra and diced eggplant 4servings

Compliments of the Essence of Emeril. It's brightly colored and has a bit of a kick to it. I omitted the okra and eggplant... but I'm a wimp. Was very good regardless though 118milliliters

olive oil 237milliliters

finely-chopped onion 2Tbsps

chopped parsley, for garnish 3

turns freshly ground black pepper 158milliliters

plain yogurt 118milliliters

chopped poblano pepper 1teaspoons

salt 1teaspoon

salt 227grams

shrimp, peeled and deveined 237milliliters

peeled, seeded, diced tomatoes (tomato concassè)59milliliters

shredded unsweetened coconut 5Tbsps

canola or neutral vegetable oil

Recommended wine: Pinot Grigio, Riesling, Sauvignon Blanc

Shrimp can be paired with Pinot Grigio, Riesling, and Sauvignon Blanc. These crisp white wines work well with shrimp prepared in a variety of ways, whether grilled, fried, or in garlic sauce. The Santa Margherita Pinot Grigio with a 4.5 out of 5 star rating seems like a good match. It costs about 26 dollars per bottle.