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Suggest a better descriptionHeat oil in a large Dutch oven over medium heat. Add onion; saute 7 minutes or until tender. Add curry powder, gingerroot, crushed red pepper, and garlic; saute 2 minutes. Add clam juice and next 5 ingredients (clam juice through tomato paste); bring to a boil. Cover, reduce heat, and simmer 20 minutes. Add shrimp; cook, uncovered, 5 minutes or until shrimp is done. Stir in remaining ingredients, cook 5 minutes or until thoroughly heated. NOTES : Madras curry powder is hotter than regular curry powder and can be found in your supermarket alongside the standard curry powder. Recipe by: Cooking Light YEAR: 1995 ISSUE: October PAGE: 143 Posted to EAT-LF Digest by aml@skypoint.com on Oct 18, 1999,
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Serving Size: 1 Serving (248g) | ||
Recipe Makes: 16 servings | ||
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Calories: 47 | ||
Calories from Fat: 17 (36%) | ||
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Amt Per Serving | % DV | |
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Total Fat 1.9g | 3 % | |
Saturated Fat 0.3g | 1 % | |
Monounsaturated Fat 0.9g | ||
Polyunsanturated Fat 0.5g | ||
Cholesterol 0.7mg | 0 % | |
Sodium 113.8mg | 4 % | |
Potassium 212.3mg | 6 % | |
Total Carbohydrate 5.6g | 2 % | |
Dietary Fiber 1.3g | 5 % | |
Sugars, other 4.2g | ||
Protein 2.4g | 3 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 47
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