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    You are in: Home / Recipes / Barbados Shrimp Curry Recipe
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    Barbados Shrimp Curry

    Average Rating:

    4 Total Reviews

    Showing 1-4 of 4

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    • on October 02, 2006

      An excellent curry dish! I halved this recipe for just 2 of us & made 1 substantial chg, but was otherwise faithful to the recipe. We are not fond of tomato-based curry dishes, so I subbed coconut milk for the tomato sauce. I used pre-cooked Icelandic baby shrimp & added them for the last few min of cooking time b4 serving over rice. Thx for sharing this recipe w/us.

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    • on October 01, 2006

    • on September 26, 2006

      I halved the recipe and used an anaheim pepper and uncooked shrimp instead. This is probably the best curry recipe I've tried so far. Thank you so much.

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    • on September 12, 2006

      Delicious! I did reduce the amount of butter called for in the recipe and not having steak sauce, I used a well seasoned barbecue sauce. Instead of precooking the shrimp, it was peeled, deveined and added to the sauce the last few minutes of cooking. This was garnished with golden raisins and sliced almonds. Served the curry over brown basmati rice.

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    Nutritional Facts for Barbados Shrimp Curry

    Serving Size: 1 (394 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 554.4
    Calories from Fat 305
    Total Fat 33.9 g
    Saturated Fat 19.8 g
    Cholesterol 367.1 mg
    Sodium 1655.6 mg
    Total Carbohydrate 30.2 g
    Dietary Fiber 5.8 g
    Sugars 16.5 g
    Protein 34.9 g

    The following items or measurements are not included:

    A.1. Original Sauce


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