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    You are in: Home / Recipes / No Longer Kitchen Sink Shrimp & Veggie Curry Recipe
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    No Longer Kitchen Sink Shrimp & Veggie Curry

    Total Time:

    Prep Time:

    Cook Time:

    28 mins

    15 mins

    13 mins

    twissis's Note:

    Like many families on tight budgets w/sml children, there were times we couldn’t figure out what mama was feeding us but her answer was always the same when we asked. *Everything but the kitchen sink* was her way of saying whatever she found in the fridge or needed to be used. It’s called leftovers, we all do it & on occasion they evolve into family favorites that get repeated often. That’s the history of this dish, but the real story is that about every 3 mo or so, I get into 1 of my *I am lazy and do not want to cook moods* & suggest to DH that we order from Kinohusið (China House). 1 dish we always order comes w/a lrg amt of julienne strips of leek & cucumber + they always send enough rice to feed the population of Iceland. I hate waste, so usually make a fruit & veggie-based shrimp curry the next day. *Pls Note* - This curry does not pretend to be fine-dining cuisine, but rather a very quick-fix w/minimal cooking, ingredient-friendly & family-pleaser 1-dish meal that even your kids will like, you can feel free to make your own according to your pers pref & can be made ahead as it rewarms nicely. (Time does include time to cook the carrot & rice) *Enjoy*

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    Units: US | Metric


    1. 1
      Place 1st 7 ingredients (carrot thru pineapple) in a lrg saucepan & stir to combine. Over lowest heat, warm mixture for 10 min (This allows flavors to blend & raisins to plump).
    2. 2
      Raise heat to simmer, add julienned leek & cucumber + baby shrimp & cook for 3 minutes. DO NOT BOIL. If using either or both of the optional veggie adds, add & cont to simmer till just well-warmed (This is meant to be chunky, texturally crisp & eaten w/a spoon).
    3. 3
      Serve immediately in a soup bowl over mounded rice, allow to sit for use as needed or store in refrigerator for use that nite or the next day. So easy!

    Ratings & Reviews:


    Nutritional Facts for No Longer Kitchen Sink Shrimp & Veggie Curry

    Serving Size: 1 (244 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 534.0
    Calories from Fat 134
    Total Fat 14.9 g
    Saturated Fat 12.6 g
    Cholesterol 0.0 mg
    Sodium 490.8 mg
    Total Carbohydrate 92.3 g
    Dietary Fiber 4.0 g
    Sugars 9.4 g
    Protein 9.0 g

    The following items or measurements are not included:

    baby shrimp

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