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Bombay Curried Shrimp

Estimated Nutritional Profile
Nutrient Quantity
Protein (g)92.3936
Energy (kCal)4625.3361
Carbohydrates (g)929.1984
Total fats (g)51.5088
Temporal Sequence of Cooking Processes
Early Stage
Middle Stage Processes
    Late Stage
    Utensils Used
    | 1. Combine shrimp and flour in a bowl; toss well, and set aside. | 2. Heat oil in a large skillet over medium high heat. | 3. Add shallots and curry powder, saute 1 minute. | 4. Add bell pepper; saute 1 minute. | 5. Add next 6 ingredients (tomato through broth); bring to a simmer, and cook 2 minutes. | 6. Add shrimp mixture; simmer 4 minutes or until shrimp are done; stirring occasionally. | 7. Spoon shrimp mixture over rice and sprinkle with coconut. | ---------------------------------------------------------------------------
    Estimated Nutritional Profile for Ingredients
    Ingredient Name Quantity Unit State Energy (kcal) Carbohydrates Protein (g) Total Lipid (Fat) (g)
    large shrimp 1 1/2 1/2 peeled deveined - - - -
    purpose flour 1 tablespoon - - - -
    vegetable oil 2 teaspoons 78.1547 0.0 0.0 9.0667
    shallot 1/2 cup minced 57.6 13.44 2.0 0.08
    curry powder 1 tablespoon 20.475 3.5173 0.9003 0.8826
    red bell pepper 1 cup diced - - - -
    tomato 1 1/2 cups diced 40.23 8.6942 1.9668 0.447
    coconut milk 1/2 cup 276.0 6.648 2.748 28.608
    basil 1/4 cup 1.38 0.159 0.18899999999999997 0.0384
    lemon juice 1 tablespoon 3.355 1.0523 0.0534 0.0366
    sugar 1 teaspoon 18.354 4.5908 0.0 0.0
    salt 1 teaspoon - - - -
    chicken broth 1 can reduced sodium - - - -
    rice 6 cups cooked 4051.5 887.445 79.143 7.3260000000000005
    coconut 3 tablespoons sweetened flaked toasted 53.1 2.2845 0.4995 5.0235

    - Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.



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