Shrimp and Scallop Curry

READY IN: 30mins
Recipe by ellie_

Curry recipe is delicious served over rice. Recipe originally printed in Bon Appetit (December 1981)

Top Review by love4culinary

This was SO good. I must admit I had to leave the scallops out, as my fiance is not a fan, but its all the same...the curry was fabulous. I wasnt sure where to add the curry powder as you mention adding it to the shells, onion and garlic, and then again with the shrimp, so I just used it when I cooked the shrimp, and then added the shrimp to the sauce, and then continued to add a bit more spice to our tastes :) The sauce is fabulous.. just the perfect consistency! Thanks so much for this recipe! :) Hope you like the photo!

Ingredients Nutrition

Directions

  1. Combine shells, green onion, garlic and curry powder in medium skillet over med.
  2. high heat and cook for 1 minute.
  3. Blend in cream and wine.
  4. Increase heat to high and cook, stirring constantly for 5 minutes.
  5. Remove from heat.
  6. Discard shells.
  7. Set sauce aside.
  8. Season shrimp and scallops with salt, pepper and curry powder.
  9. Heat butter in saucepan over med.
  10. high heat.
  11. Add shrimp and scallops in batches and cook for 2 minutes.
  12. Remove shrimp and scallops from pan and set aside.
  13. Add cream sauce to pan and cook until sauce is thick about 3 minutes.
  14. Return shrimp and scallops to saucepan.
  15. Blend in parsley.

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