|
|
Yield: 1 servings
| Waldine van geffen vghc42a |
| 1 | lb | Med shrimp; peel, devein |
| 1 | teaspoon | Curry powder |
| 1 | lg | Onion; chopped |
| 4 | cl | Garlic; minced |
| 2 | tablespoon | Ginger |
| 1 | tablespoon | Turmeric |
| 2 | lg | Tomatoes; seed; chop |
| 2 | tablespoon | Tomato paste |
| 2½ | cups | Broth |
| | | Salt |
| 2 | tablespoon | Molasses |
| ½ | cups | Yogurt |
| | | Cooked rice |
|
|
|
|
|
Dredge shrimp in curry powder. Place in teflon pan with a little bit of water and brown. Add onions, garlic, tomatoes, paste, ginger, turmeric and broth. Simmer until veggies are tender. Add molasses and yogurt. Serve over
Your Shrimp Curry is ready. Buon appetito!
Related recipes: Seafood, Ethnic, Low-fat
Season specials: Easter Recipes, Passover Recipes, Christmas Recipes, Season Recipes, Xmas Recipes
|
|
|
