Shrimp in a Light Curry Sauce

  • Prep Time: 0 mins
  • Total Time: 0 mins
  • Servings: 4
  • About This Recipe

    “I have not made this dish, but it sounds delicious!This is an adopted recipe.”

    Ingredients

  • 1 1/2 lbsraw shrimp
  • 2tablespoonsbutter
  • 1/2 cupfinely chopped onion
  • 1/4 teaspoondried red pepper
  • 1/2 teaspoonground cardamom
  • 1/2 teaspoonground cumin
  • 1lime, juice of
  • 1cupsour cream
  • 1/2 cupplain yogurt
  • 1/4 cupfresh coriander, chopped
  • salt & pepper
  • Directions

  • Shell and de-vein the shrimp; rinse well, pat dry, and set aside.
  • In a skillet over medium heat, melt the butter; saute the onion for about 7 minutes.
  • Add the red chile pepper and cook, stirring, for 1 minute.
  • Add the shrimp, then season to taste with salt and freshly ground pepper.
  • Cook, stirring often, about three minutes.
  • Add the cardamom (1/2 tsp ground) and cumin and stir, then add the lime juice, sour cream, and yoghurt.
  • Bring to a gentle boil, stirring, then remove from heat (you don’t want to overcook the shrimp).
  • Serve immediately, sprinkled with chopped coriander, with saffron rice.
  • Reviews

  • “Excellent flavor and consistancy!I had some leftover shrimp from a cookout we had, and so I gave this a try.I modified the recipe a little according to what I had on hand, so your milage with this recipe may vary.”

  • “Nice recipe!I used light yogurt & light sour cream, cut the oil down to 1T. & added 2 tsp. yellow curry powder.Will definately make again — but with less lime juice.Would probably benefit from a thickening agent (cornstartch or flour) but overall a solid recipe I will add to the “keeeper” pile.”

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