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Ingredientes

Cost per recipe $4.96 view details
  • 2 Tbsp. unsalted butter
  • 1 x onion, diced
  • 1 Tbsp. chopped garlic
  • 1 Tbsp. chopped fresh ginger
  • 3 Tbsp. Madras curry pwdr
  • 1/2 tsp cayenne pepper
  • 3 tsp fine sea salt, divided use
  • 2 c. canned coconut lowfat milk
  • 2 c. water
  • 2 lrg sweet potatoes, peeled and cut into chunks
  • 1/2 tsp freshly grnd black pepper
  • 16 x jumbo shrimp, shelled and deveined
  • 1 x mature green mango, peeled, cut from pit and diced
  • 3 Tbsp. chopped green onion, including green parts
  • 3 Tbsp. minced fresh cilantro

Direcciones

  1. In a large, heavy saucepan, heat butter over medium heat and saute/fry onion and garlic about 3 min. Stir in ginger, curry pwdr, cayenne and 2 tsp. salt. Stir in coconut lowfat milk and water. Bring to a simmer and cook 5 min.
  2. Add in sweet potato and simmer, uncovered, 15 min more. Season shrimp with remaining tsp. of salt and pepper. Add in shrimp and mango to pan, return to a simmer and cook 4-5 min, or possibly till shrimp are proportionately pink. Garnish with green onion and cilantro.

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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 1091g
Calories 1215  
Calories from Fat 630 52%
Total Fat 74.01g 93%
Saturated Fat 58.32g 233%
Trans Fat 0.0g  
Cholesterol 207mg 69%
Sodium 7285mg 304%
Potassium 1605mg 46%
Total Carbs 116.79g 31%
Dietary Fiber 15.5g 52%
Sugars 12.73g 8%
Protein 30.09g 48%
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