1 of 1 photos

Photo by:

Add this recipe to your:

Send this recipe:

Nutrition Facts
Serving Size 1 (526g) Recipe makes 6 servings The following items or measurements are not included below: 1 tablespoon A-1 Steak Sauce
Calories 631
Calories from Fat 320		(50%)
Amount Per Serving		%DV
	Total Fat 35.6g	54%
	Saturated Fat 20.4g	101%
	Monounsaturated Fat 8.8g
	Polyunsaturated Fat 3.0g
	Trans Fat 0.0g
Cholesterol 426mg		142%
Sodium 655mg		27%
Potassium 1349mg		38%
Total Carbohydrate 30.5g		10%
	Dietary Fiber 5.7g	22%
	Sugars 16.5g
Protein 50.3g		100%
detailed view... how is this calculated?

Barbados Shrimp Curry

Recipe #62766 | 1¼ hours | 20 min prep | add private note

⁽⁴⁾ RATE IT NOW Print Recipe

By: TOOLBELT DIVA
May 21, 2003

Serve this recipe over Basmati rice Suggested wine: Sauvignon Blanc.

SERVES 6 -8 (change servings and units)

Ingredients

3 lbs shrimp, cooked, shelled and deveined the day before
1/2 head celery, chopped
1 large onion, chopped
2 sweet peppers, chopped
2 garlic cloves, chopped
1 cup butter
1 (28 ounce) can tomato puree (or tomato sauce)
3 tablespoons curry powder
salt
1 teaspoon thyme
1 teaspoon marjoram
1 tablespoon worcestershire sauce
1 tablespoon A-1 Steak Sauce
2 tablespoons sugar
2 teaspoons black pepper
1/2 lemon, juice of
peanuts or slivered almonds
2 tablespoons raisins

Directions

1
Sauté chopped celery, onion, peppers and garlic in butter in a large skillet.
2
Remove to large pot or deep casserole and add one large can of tomato puree.
3
Simmer until the ingredients are tender.
4
Add curry and drop shrimp into mixture.
5
Simmer on very low heat for a few minutes.
6
Add all other ingredients and cook for about 20-30 minutes until thoroughly blended and well heated.

Questions about this recipe?

Featured Reviews for This Recipe

From: Chef #306157

On Oct 1, 2006

0 people found this review helpful

Was this review helpful to you? YES | NO

From: PaulaG

On Sep 12, 2006

Delicious! I did reduce the amount of butter called for in the recipe and not having steak sauce, I used a well seasoned barbecue sauce. Instead of precooking the shrimp, it was peeled, deveined and added to the sauce the last few minutes of cooking. This was garnished with golden raisins and sliced almonds. Served the curry over brown basmati rice.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: twissis

On Oct 2, 2006

An excellent curry dish! I halved this recipe for just 2 of us & made 1 substantial chg, but was otherwise faithful to the recipe. We are not fond of tomato-based curry dishes, so I subbed coconut milk for the tomato sauce. I used pre-cooked Icelandic baby shrimp & added them for the last few min of cooking time b4 serving over rice. Thx for sharing this recipe w/us.

1 person found this review helpful

Was this review helpful to you? YES | NO

From: mrchefmag

On Sep 26, 2006

I halved the recipe and used an anaheim pepper and uncooked shrimp instead. This is probably the best curry recipe I've tried so far. Thank you so much.

1 person found this review helpful

Was this review helpful to you? YES | NO

Read all 4 reviews