3 Reviews

This was really good. It was so delicate. I love the curry and the shrimp cooked up perfect! I thinned mine out with a little white wine also. We served it with Basmati rice and nan bread.

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Mika G. November 29, 2007

This was a glorious shrimp dish! Everyone at the table gave this 5+ stars! I used a pound & a half of shrimp. I also used minced fresh ginger in this to brighten it a little, along with sea salt and cracked black pepper. When I added the cornstarch mixture (in step 6) things got ultra thick, so I thinned the sauce with a healthy splash of white wine. I thought everything in this was just right; the lime juice was perfect, the honey was subtle (but there), the curry amount was right on, and the whole thing tasted like heaven over a nutty brown basmati rice. Bravo and thank you for posting this recipe!

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vrvrvr November 25, 2007

Good recipe, but I would change some of the quantities. There was too much butter, and I would add salt and pepper. There was also significantly more sauce than pasta, maybe use 12 oz? Thanks MizzNezz.

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Morris#203 September 21, 2005
Curried Shrimp