| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Seafood, Vegetables, Dairy | Caribbean | Cooking lig, Seafood | 16 | Servings |
INGREDIENTS
| 2 | T | Vegetable oil |
| 4 | c | Chopped onion |
| 2 | T | Madras curry powder |
| 1 | T | Ginger root, minced and |
| peeled | ||
| 1/4 | t | Crushed red pepper |
| 3 | Garlic cloves, crushed | |
| 5 | c | Clam juice |
| 1 | c | Diced red bell pepper |
| 1 | c | Diced yellow bell pepper |
| 1/2 | t | Salt |
| 29 | oz | No-salt-added whole |
| tomatoes chopped and | ||
| undrained | ||
| 6 | oz | Tomato paste, 1 can |
| 1 1/2 | lb | Medium shrimp, peeled and |
| deveined | ||
| 2 | c | Fresh pumpkin, cooked |
| 1 | c | Evaporated skimmed milk |
| 1/3 | c | Minced green onions |
| 1/4 | c | Minced fresh parsley |
| 2 | T | Minced fresh cilantro |
| 2 | T | Lime juice |
INSTRUCTIONS
Heat oil in a large Dutch oven over medium heat. Add onion; sauté 7 minutes or until tender. Add curry powder, gingerroot, crushed red pepper, and garlic; sauté 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, converted by MM_Buster v2.0l.
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Nutrition (calculated from recipe ingredients)
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Calories: 159
Calories From Fat: 34
Total Fat: 3.9g
Cholesterol: 58.1mg
Sodium: 938.2mg
Potassium: 983.7mg
Carbohydrates: 23.2g
Fiber: 4.9g
Sugar: 13.1g
Protein: 11g