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Crockpot Curry Tomato Shrimp

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Recipe

Crockpot curried tomatoes and shrimp

 

Yield

4 servings

Prep

20 min

Cook

3 hrs

Ready

4 hrs

Ingredients

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

Amount Measure Ingredient Features
453.6 g shrimp
uncooked
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1 can tomatoes, stewed, canned
1 large can, crushed
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28.9 ml/g coconut milk
canned
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3E+1 ml red curry paste
up to 3 tablespoons
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0.5 head cauliflower florets
cut into large chunks
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1 large sweet yellow bell peppers
or orange, cut into strips
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237 ml scallions, spring or green onions
chopped
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237 ml celery
chopped
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1 x cayenne pepper
to taste
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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 13818% 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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