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Ingredientes
- 4 tbsp. butter
- 1 c. finely minced onion
- 1 teaspoon chopped garlic
- 2 teaspoon curry pwdr
- 2 lbs. shrimp, peeled and deveined
- 2 cans (1 pound size) tomatoes, broken up
- 1 teaspoon salt
- 3/4 teaspoon thyme leaves, crushed
- Dash grnd red pepper
- 2 tbsp. lemon juice
Direcciones
- In large skillet, heat butter, add in onion and garlic and saute/fry, stirring till golden brown, about 5 min.
- Add in curry pwdr and saute/fry for 1 minute. Fold in shrimp, tomatoes, salt, thyme, red pepper and lemon juice. Heat to boiling, cover, reduce heat and simmer, stirring occasionally till shrimp turn pink, about 5 to 8 min.
- Serve from top of chafing dish placed over warming pan filled with warm water on the table. Serve over warm, cooked rice. Makes 6 to 8 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 287g | |
| Recipe makes 4 servings | |
| Calories 363 | |
| Calories from Fat 138 | 38% |
| Total Fat 15.63g | 20% |
| Saturated Fat 8.09g | 32% |
| Trans Fat 0.0g | |
| Cholesterol 375mg | 125% |
| Sodium 1001mg | 42% |
| Potassium 505mg | 14% |
| Total Carbs 7.01g | 2% |
| Dietary Fiber 1.1g | 4% |
| Sugars 1.75g | 1% |
| Protein 46.79g | 75% |
