In large skillet, melt butter, add onion and garlic and saute, stirring until golden, about 5 minutes.
Add curry powder and saute for 1 minute. Mix in shrimp, tomatoes, salt, thyme, red pepper and lemon juice. Heat to boiling, cover, reduce heat and simmer, stirring occasionally until shrimp turn pink, about 5 to 8 minutes.
Serve from top of chafing dish placed over warming pan filled with hot water on the table. Serve over hot, cooked rice.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (183g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 93 (39%)|
|Amt Per Serving||% DV|
|Total Fat 10.3g||14 %|
|Saturated Fat 5.4g||27 %|
|Monounsaturated Fat 2.4g|
|Polyunsanturated Fat 1.3g|
|Cholesterol 250.2mg||77 %|
|Sodium 283.6mg||10 %|
|Potassium 318.6mg||8 %|
|Total Carbohydrate 3.7g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 3.3g|
|Protein 31.1g||44 %|
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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: 238
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