Curried Shrimp
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- ¾pound small new potatoes
- 2tablespoons corn or safflower oil
- ¾pound sliced onion
- 1teaspoon ground cumin
- 1teaspoon ground coriander
- ½teaspoon turmeric
- ⅛ to ¼teaspoon cayenne
- Freshly ground black pepper to taste
- 10-ounce package frozen peas
- ½pound fresh cooked, peeled shrimp
- 1 to 1½cups low-fat plain yogurt
- 2tablespoons minced mint or coriander (optional)
Nutritional analysis per serving (2 servings)
639 calories; 18 grams fat; 3 grams saturated fat; 0 grams trans fat; 3 grams monounsaturated fat; 11 grams polyunsaturated fat; 79 grams carbohydrates; 15 grams dietary fiber; 27 grams sugars; 44 grams protein; 417 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Put water on to boil for potatoes in covered pot.
- Step 2
Scrub and halve potatoes but do not peel, and boil them in covered pot, about 15 minutes.
- Step 3
Meanwhile, heat oil and saute onion, cumin, coriander, turmeric, cayenne and black pepper in hot oil.
- Step 4
When onions begin to soften add peas and break up.
- Step 5
When potatoes are cooked, drain and quarter and add to peas and onions along with shrimp and yogurt. Heat shrimp and yogurt through but do not allow to boil or yogurt will separate.
- Step 6
Chop mint or fresh coriander.
- Step 7
Serve shrimp mixture with sprinkling of mint or coriander.
Private Notes
Comments
you know what, this is my first nytimes fail. just not a well balanced recipe. i won't do this one again, and I love curried shrimp. don't know how to make this work.
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