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Name: Shrimp Curry
Prep time: 45 min
Cook time: 30 min
Total time: 45 min
Yield: 6
Cuisine: American
Ingredients: 2 ts Turmeric; 1/4 c Fresh lime juice; 1/2 ts Crushed hot red pepper (or; 3 tb Vegetable oil; 1 c Water; 2 ts Coriander seeds; 2 ts Whole black peppercorns; 1 c onions Finely chopped; 1 tb garlic Finely chopped; 1 tb fresh ginger Finely chopped; 2 lb raw shrimp Large, peeled and; 2 ts Cumin seeds; Salt to taste; 2 ts Mustard seeds

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INGREDIENTS

2 ts Turmeric
1/4 c Fresh lime juice
1/2 ts Crushed hot red pepper ; (or
3 tb Vegetable oil
1 c Water
2 ts Coriander seeds
2 ts Whole black peppercorns
1 c onions ; Finely chopped
1 tb garlic ; Finely chopped
1 tb fresh ginger ; Finely chopped
2 lb raw shrimp ; Large, peeled and
2 ts Cumin seeds
Salt to taste
2 ts Mustard seeds

Servings

INSTRUCTIONS

Combine the cumin, coriander, mustard, peppercorns, turmeric, and red pepper in the jar of an electric blender and blend at high speed until the spices are completely pulverized. (You may also crush them using a mortar and pestle, or as I do, in a coffee grinder I use exclusively for grinding spices) Heat the oil in a heavy skillet over moderate heat and add the onions, garlic, and ginger. Cook for about 5 minutes, stirring frequently, until the onions are soft and transparent but not brown. Add the pulverized spices and continue cooking and stirring for 2 to 3 minutes, then add the tomatoes, water, and salt and bring to a boil over high heat. Cook briskly for 2 to 3 minutes, stirring constantly, until most of the liquid has evaporated. Add the shrimp and stir to combine them with the vegetable and spice mixture. Reduce the heat to the lowest setting and cover the pan, simmering for about 5 minutes until the shrimp are firm and pink. DO NOT OVERCOOK. Remove the pan from the heat and add the lime juice. This dish is traditionally served with mango chutney and boiled rice. Posted to MM-Recipes Digest by Julie Bertholf & Simon Wood on Sep 06, 1998

NOTES

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Shrimp Curry

2 ts Turmeric
1/4 c Fresh lime juice
1/2 ts Crushed hot red pepper (or
3 tb Vegetable oil
1 c Water
2 ts Coriander seeds
2 ts Whole black peppercorns
1 c onions Finely chopped
1 tb garlic Finely chopped
1 tb fresh ginger Finely chopped
2 lb raw shrimp Large, peeled and
2 ts Cumin seeds
 Salt to taste
2 ts Mustard seeds

Combine the cumin, coriander, mustard, peppercorns, turmeric, and red  pepper in the jar of an electric blender and blend at high speed until the  spices are completely pulverized. (You may also crush them using a mortar  and pestle, or as I do, in a coffee grinder I use exclusively for grinding  spices) Heat the oil in a heavy skillet over moderate heat and add the  onions, garlic, and ginger. Cook for about 5 minutes, stirring frequently,  until the onions are soft and transparent but not brown. Add the pulverized  spices and continue cooking and stirring for 2 to 3 minutes, then add the  tomatoes, water, and salt and bring to a boil over high heat. Cook briskly  for 2 to 3 minutes, stirring constantly, until most of the liquid has  evaporated. Add the shrimp and stir to combine them with the vegetable and  spice mixture. Reduce the heat to the lowest setting and cover the pan,  simmering for about 5 minutes until the shrimp are firm and pink. DO NOT  OVERCOOK. Remove the pan from the heat and add the lime juice. This dish is  traditionally served with mango chutney and boiled rice.    Posted to MM-Recipes Digest  by Julie Bertholf & Simon Wood  <jewel1@ix.netcom.com> on Sep 06, 1998

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Nutrition

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Serving Size: 1 Serving (212g)
Recipe Makes: 6

Calories: 227
Calories from Fat: 70 (31%)

Amt Per Serving		% DV

	Total Fat 7.7g	10 %
	Saturated Fat 0.9g	4 %
	Monounsaturated Fat 3.6g
	Polyunsanturated Fat 2.4g
Cholesterol 227mg		70 %
Sodium 251.4mg		9 %
Potassium 388.8mg		10 %
Total Carbohydrate 7.3g		2 %
	Dietary Fiber 1.6g	6 %
	Sugars, other 5.7g
Protein 31.4g		45 %
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.

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Calories per serving: 227

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