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from "Sheila Lukins All Around the World Cookbook" by Sheila Lukins

Delicate and easy to prepare, shrimp curry is perfect for entertaining. Vegetable broth and coconut milk are flavored with onions, garlic, ginger and my own blend of curry powder. Ripe tomatoes and fresh parsley add fresh dazzle to the sauce. The sauce can be made ahead of time and gently reheated. Just before serving, stir in the shrimp and cook for 5 minutes. Serve in shallow bowls over rice with Apple-Pineapple Raita and a sweet mango chutney.

Serves 6

2 tablespoons vegetable oil
2 medium onions, cut into 1/4 inch dice
1 tablespoon minced peeled fresh garlic
1 tablespoon minced garlic
2 1/2 tablespoons curry powder
1 small fresh chili, halved, seeds and ribs removed
3 ripe medium tomatoes, cored, seeded and finely chopped
2 cups vegetable broth or defatted chicken broth
2 cups coconut milk
Salt, to taste
2 pounds medium shrimp, peeled and deveined
2 tablespoons chopped fresh cilantro leaves or flat-leaf parsley

Apple-Pineapple Raita
1 tablespoon fresh lime juice
1 Granny Smith apple, cored
1 teaspoon minced garlic
1 piece (1 inch) fresh ginger, peeled and grated
1 cup crushed pineapple, drained*
1 1/2 cups nonfat plain yogurt
1/2 teaspoon salt
1/4 cup chopped fresh basil leaves

* FreshDirect Note: When crushed pineapple is unavailable, we may substitute pineapple chunks. Simply pulse the pieces in a food processor or blender before to crush before use.

Print Print recipe

1. Heat the oil in a heavy casserole over medium-low heat. Add the onions, ginger and garlic; cook, stirring until wilted, about 10 minutes.
2. Add the curry and continue to cook, stirring over low heat for 2 minutes longer. Stir in the chili and tomatoes and cook, stirring another 2 minutes.
3. Add the broth and bring to a boil. Reduce the heat to medium-low and gently simmer uncovered for 10 minutes. Whisk in the coconut milk and cook until the sauce thickens slightly about 10 minutes more. Season the sauce with salt.
4. Before serving, heat the sauce over medium-low heat until it simmers. Discard the chili and the shrimp. Simmer until just cooked through, 5 minutes. Do not overcook. Stir in the cilantro or parsley. Serve immediately.
Apple–Pineapple Raita (Makes 2 cups)
1. Place the lime juice in a mixing bowl, coarsely grate the apple into the bowl and toss with the lime juice.
2. Add the garlic, ginger and pineapple and toss to combine. Transfer the mixture to a fine strainer, drain off the excess liquid and return the fruit to the bowl.
3. Add the yogurt and salt and mix together, then fold in the basil. Cover and refrigerate at least 1 hour but no longer than 2. Stir well before serving.

Buy The Ingredients
Product nutrition and information
 Quantity Ingredients Est.Price
  White Onion, Large - $1.49/lb
  Ginger Root - $2.99/ea
  Spice Supreme Curry Powder - $1.19/ea

Jalapeño Pepper - $2.99/lb
  Beefsteak Tomatoes, Large - $2.99/lb
  Imagine Organic Vegetable Broth - $3.99/ea
 32fl oz
  A Taste Of Thai Coconut Milk - $3.19/ea
 13.5fl oz
All-Natural Farm-Raised Shrimp, Cleaned, Medium - $12.99/lb
  Cilantro - $1.99/ea
  Limes - $0.39/ea Save! 3 for $0.99
  Granny Smith Apples - $4.99/ea
  Dole Pineapple Chunks in Juice - $2.19/ea
  Stonyfield Organic Smooth & Creamy Lowfat Yogurt, Plain - $4.39/ea
  Gotham Greens Local Basil - $3.99/ea
You May Already Have
  Wesson Vegetable Oil - $3.99/ea
 24fl oz
  Morton's Regular Salt - $1.19/ea
  Garlic - $3.99/lb
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