Shrimp Curry with Rice
Yield
4 servingsPrep
10 minCook
25 minReady
35 minTrans-fat Free, Low Carb
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | tablespoons |
butter
|
|
| 1 ¼ | pounds |
shrimp
|
|
| 1 | cup |
onions
chopped |
|
| 1 | tablespoon |
curry powder
|
|
| ¾ | cup |
heavy whipping cream
|
|
| ¾ | cup |
clam juice
|
*
|
| 3 | tablespoons |
mango chutney
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 3E+1 | ml |
butter
|
|
| 567 | g |
shrimp
|
|
| 237 | ml |
onions
chopped |
|
| 15 | ml |
curry powder
|
|
| 177 | ml |
heavy whipping cream
|
|
| 177 | ml |
clam juice
|
*
|
| 45 | ml |
mango chutney
|
* |
Directions
Melt 1 tablespoon butter in heavy large skillet over medium-high heat.
Sprinkle shrimp with salt and pepper.
Add shrimp to skillet and sauté until almost op aque in center, about 2 minutes.
Using slotted spoon, transfer shrimp to bowl.
Add remaining 1 tablespoon butter to skillet.
Add onion and sauté 3 minutes.
Sprinkle with curry powder.
Stir until onion is tender, about 1 minute longe r.
Add cream, clam juice and chutney. Boil until sauce is thick enough to coa teaspoon spoon, stirring occasionally, about 8 minutes.
Return shrimp and any collect ed juices to skillet.
Cook until shrimp are just opaque in center, about 1 min ute longer.
Spoon rice onto plates.
