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| Nutrition Facts | ||
|---|---|---|
|
Serving Size 1 (216g) Recipe makes 6 servings |
||
| Calories 462 | ||
| Calories from Fat 197 | (42%) | |
| Amount Per Serving | %DV | |
| Total Fat 22.0g | 33% | |
| Saturated Fat 16.1g | 80% | |
| Monounsaturated Fat 2.8g | ||
| Polyunsaturated Fat 1.2g | ||
| Trans Fat 0.0g | ||
| Cholesterol 135mg | 45% | |
| Sodium 204mg | 8% | |
| Potassium 312mg | 8% | |
| Total Carbohydrate 45.1g | 15% | |
| Dietary Fiber 3.2g | 12% | |
| Sugars 10.9g | ||
| Protein 22.7g | 45% | |
Curried Shrimp
By: MizzNezz
Apr 30, 2002
This works just as well over rice.
SERVES 6
Ingredients
- 8 ounces spaghetti, cooked and drained
- 4 tablespoons butter
- 2 tablespoons minced onions
- 2 tablespoons minced garlic
- 1 tablespoon curry powder
- 1 (14 ounce) can coconut milk
- 1 tablespoon lime juice
- 2 tablespoons honey
- 2 tablespoons cornstarch
- 2 tablespoons water
- 1 lb medium shrimp, cleaned
Directions
1
Have the spaghetti ready.2
In lg skillet, melt butter.3
Add onion and garlic; saute 1 minute.4
Add curry powder, milk,juice, and honey.5
Bring to a boil.6
Mix cornstarch and water; add to pan, stirring.7
Reduce heat;add shrimp, cook on med for 5 minutes.8
Put spaghetti on plate; spoon sauce over.
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- Course > Main Dish
- Main Ingredient > Seafood > Shellfish > Shrimp
- Main Ingredient > Pasta, Rice & Grains > Pasta
- Main Ingredient > Eggs/Dairy
- Cuisine > Asian
- Cuisine > North American > United States
- Cuisine > North American > Central American > Caribbean
- Preparation > Time to Make > < 30 mins
- Preparation > Simple
- Preparation > Equipment > Stove Top
- Occasion > Dinner Party
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- Occasion > Taste/Mood > Romantic
- Dietary > Low in... > Low Sodium
Featured Reviews for This Recipe
From: Morris#203
On Sep 21, 2005
Good recipe, but I would change some of the quantities. There was too much butter, and I would add salt and pepper. There was also significantly more sauce than pasta, maybe use 12 oz? Thanks MizzNezz.
From: vivmom
On Nov 25, 2007
This was a glorious shrimp dish! Everyone at the table gave this 5+ stars! I used a pound & a half of shrimp. I also used minced fresh ginger in this to brighten it a little, along with sea salt and cracked black pepper. When I added the cornstarch mixture (in step 6) things got ultra thick, so I thinned the sauce with a healthy splash of white wine. I thought everything in this was just right; the lime juice was perfect, the honey was subtle (but there), the curry amount was right on, and the whole thing tasted like heaven over a nutty brown basmati rice. Bravo and thank you for posting this recipe!
From: Mika G.
On Nov 29, 2007
This was really good. It was so delicate. I love the curry and the shrimp cooked up perfect! I thinned mine out with a little white wine also. We served it with Basmati rice and nan bread.
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