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Crockpot Curry Tomato Shrimp

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Crockpot curried tomatoes and shrimp

YIELD

4 servings

PREP

20 min

COOK

3 hrs

READY

4 hrs

Ingredients

1 453.6
POUND G SHRIMP
uncooked
1 1
CAN CAN TOMATOES, STEWED, CANNED
1 large can, crushed *
1 28.9
OUNCES ML/G COCONUT MILK
canned
2 3E+1
TABLESPOONS ML RED CURRY PASTE
up to 3 tablespoons *
½ 0.5
HEAD HEAD CAULIFLOWER FLORETS
cut into large chunks *
1 1
LARGE LARGE SWEET YELLOW BELL PEPPERS
or orange, cut into strips *
1 237
1 237
CUP ML CELERY
chopped
1 1
X X CAYENNE PEPPER
to taste *

Directions

Add coconut milk and tomatoes to slow cooker.

Stir in veggies.

Cook on high for 3 hours or low for 6 hours.

Add shrimp 5 to 10 minutes before serving.

* not incl. in nutrient facts Arrow up button

Comments


 

 

Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 138 18% from fat
 % Daily Value *
Total Fat 3g 4%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 221mg 74%
Sodium 279mg 12%
Total Carbohydrate 1g 1%
Dietary Fiber 1g 4%
Sugars g
Protein 49g
Vitamin A 12% Vitamin C 13%
Calcium 7% Iron 23%
* based on a 2,000 calorie diet How is this calculated?
 

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