Kumquat Curry With Shrimp

Kumquat Curry With Shrimp

  • Prep Time: 5 mins
  • Total Time: 10 mins
  • Servings: 4

    • About This Recipe

    “Indescribable.”

    Ingredients

  • 2tablespoonsbutter
  • 1teaspooncurry powder
  • 2/3 cupheavy whipping cream
  • 2/3 cupreduced-sodium chicken broth
  • 8kumquats, seeded, minced
  • 2tablespoonsgolden raisins
  • 3/4 lbshelled deveined uncooked large shrimp
  • 2tablespoonsminced fresh cilantro

    • Directions

  • Melt butter in a large skillet over high heat until it foams.
  • Stir in curry powder; reduce heat to medium.
  • Cook, stirring constantly, 1 minute or until lightly darkened.
  • Add cream, chicken broth, kumquats and raisins; increase heat to high.
  • Cook, stirring occasionally, 2 to 3 minutes or until slightly thickened.
  • Reduce heat to medium; add shrimp.
  • Cook 3 minutes or until shrimp turn pink.
  • Stir in cilantro.

    • Reviews

  • “I made this last night for dinner, as I had a bunch of leftover kumquats. I am a HUGE curry and shrimp fan, so it seemed right up my alley. It smelled wonderful as it was cooking, and it came together very quickly (which is always nice). My boyfriend and I both agreed that although the flavours were nice, that it was a touch bland. I will be making this recipe again, but tweaking it. I would double the curry and use coconut milk opposed to whipping cream. Thanks for a speedy meal!”

  • “What a luscious sauce this creates.Having kumquat and calamondin trees, I am always on the lookout for recipes that use them well.I used 31-40 shrimp with tails.Next time I will use smaller, tailless shrimp.I should have paid attention to the picture and other reviews and I would have realized how good it was over rice.Since I had not prepared the rice, I just used some good bread to soak up the extra sauce. Very easy and fast to make.”

  • “We loved this!Lucky enough to have a very prolific centennial kumquat tree and always looking for good kumquat recipes.This is a wonderful blending of flavors.Served it on rice and hubby and I both enjoyed every bite.”

  • “WOW!!! WONDERFUL!!! A light yet slightly spicy dish 🙂 I’ll confess I modified to decrease the fat content, but along with the fat-free half & half I added a bit of corn starch to thicken (I also used a low-fat margarine, so the color of mine wasn’t like a rue).So even with all that it was Great!!! Thank you so much for sharing this recipe!”

  • “Don’t let anything dissuade you from trying this dish!!!It is absolutely fabulous!!!!(DH uses the word delightful.)The only thing I might possibly add would be toasted almonds for the crunch factor.Needless to say, that means I will be making this again!!”

  • “This recipe was very easy to make.I chose to alter the recipe by using half and half.(I personally think it would have been better to use the whipping cream.)A very exotic type dish with the combination of raisins, kumquats and shrimp. My family wasn’t to excited about the dish.”

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