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Crockpot Curry Tomato Shrimp

 

Crockpot curried tomatoes and shrimp
25

Yield

4

servings

Prep

20

min

Cook

3

hrs

Ready

4

hrs

 

Ingredients

1 pound shrimp
uncooked
1 can tomatoes, stewed, canned
1 large can, crushed
*
1 ounces coconut milk
canned
2 tablespoons red curry paste
up to 3 tablespoons
*
½ head cauliflower florets
cut into large chunks
*
1 large sweet yellow bell peppers
or orange, cut into strips
*
1 cup scallions, spring or green onions
chopped
1 cup celery
chopped
1 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

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Nutrition Facts

Serving Size 171g (6.0 oz)
Amount per Serving
Calories 13818% of calories 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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