Ingredients for Shrimp In A Light Curry Sauce
- Raw Shrimp
- 2 tablespoons butter
- 1 medium onion, finely chopped
- Dried Red Pepper
- Ground Cardamom
- 1/2 teaspoon ground cumin
- Lime, Juice Of
- 1/4 cup sour cream
- Plain Yogurt
- Fresh Coriander
- Salt & Pepper
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How to Make Shrimp In A Light Curry Sauce
- Peel and devein 1 pound of large shrimp. Rinse well, pat dry, and set aside.
- In a large skillet over medium heat, melt 2 tablespoons of butter.
- Add 1 medium finely chopped onion and sauté for about 7 minutes, until softened.
- Add 1-2 finely minced red chili peppers (adjust to taste) and cook, stirring, for 1 minute.
- Add the shrimp and season generously with salt and freshly ground black pepper.
- Cook, stirring frequently, for about 3 minutes, until the shrimp are pink and cooked through.
- Stir in 1 teaspoon of ground cardamom and 1/2 teaspoon of ground cumin.
- Add 2 tablespoons of fresh lime juice, 1/4 cup of sour cream, and 1/4 cup of plain yogurt.
- Bring to a gentle simmer, stirring constantly, for 1-2 minutes, until the sauce slightly thickens.
- Remove from heat and serve immediately, garnished with 2 tablespoons of chopped fresh coriander. Serve over cooked saffron rice.
Nutrition Information (Approximate per serving)
Sodium
14 g
Sugar
10g
Fat
61g
Carbs
2g
