Curried Shrimp Stir-Fry Recipe

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Tired taste buds, don't despair! This shrimp main dish, from Frances Riebe of Foster, Rhode Island, proves that a satisfying, well-seasoned supper can be fixed with little fuss and mess.
TOTAL TIME: Prep/Total Time: 30 min.
MAKES:4 servings
TOTAL TIME: Prep/Total Time: 30 min.
MAKES: 4 servings

Ingredients

  • 1 cup chopped peeled tart apple
  • 1/2 to 3/4 cup chopped onion
  • 1/2 cup sliced celery
  • 1/4 cup butter, cubed
  • 3 tablespoons all-purpose flour
  • 1 teaspoon curry powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon ground ginger
  • 1/8 teaspoon pepper
  • 1-1/2 cups chicken broth
  • 1/2 cup milk
  • 1 teaspoon Worcestershire sauce
  • 3/4 pound cooked shrimp, peeled and deveined
  • Hot cooked rice

Nutritional Facts

1 serving (1 cup) equals 265 calories, 14 g fat (8 g saturated fat), 164 mg cholesterol, 928 mg sodium, 14 g carbohydrate, 1 g fiber, 20 g protein.

Directions

  1. In a large skillet or wok, stir-fry apple, onion and celery in butter for 10 minutes or until tender. Combine flour, curry powder, salt, ginger and pepper; add to apple mixture and mix well. Gradually stir in broth, milk and Worcestershire sauce. Bring to a boil; boil for 2 minutes, stirring constantly. Add shrimp and heat through. Serve over rice. Yield: 4 servings.
Originally published as Curried Shrimp Stir-Fry in Quick Cooking May/June 1998, p55

Nutritional Facts

1 serving (1 cup) equals 265 calories, 14 g fat (8 g saturated fat), 164 mg cholesterol, 928 mg sodium, 14 g carbohydrate, 1 g fiber, 20 g protein.

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Reviewed Jun. 26, 2010

"This stir fry was so delicious, I substituted soy sauce for Worcestershire sauce as I didn't have any on hand. I served it with white rice and my son said it was a meal his dad didn't want to miss."

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