Curry Stuffed Shrimp Ball with Tomato Vinaigrette

Name: Curry Stuffed Shrimp Ball with Tomato Vinaigrette
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 4 tomatoes, finely chopped; Juice from two limes; 1/2 cup olive oil; 1 tablespoon sherry vinegar; 4 basil leaves, chopped; 1/2 tablespoon of soy sauce; 2 tablespoons olive oil; 1 shallot,chopped; 2 cloves garlic, minced; 2 chorizo sausages, chopped; 4 basil leaves; 2 cups of Garlic Mashed Potatoes; 1 tablespoon butter; 2 tablespoons of curry powder; 8 shrimp, peeled, butterflied and pounded to an even thickness; Chopped celery leaves, mint, cilantro and chives; Salmon roe

Servings: persons

4 tomatoes, finely chopped
Juice from two limes
1/2 cup olive oil
1 tablespoon sherry vinegar
4 basil leaves, chopped
1/2 tablespoon of soy sauce
2 tablespoons olive oil
1 shallot,chopped
2 cloves garlic, minced
2 chorizo sausages, chopped
4 basil leaves
2 cups of Garlic Mashed Potatoes
1 tablespoon butter
2 tablespoons of curry powder
8 shrimp, peeled, butterflied and pounded to an even thickness
Chopped celery leaves, mint, cilantro and chives
Salmon roe

1
In a bowl, mix the chopped tomatoes with the lime juice, olive oil, sherry vinegar, basil and soy sauce.
2
In a medium skillet, heat 1 tablespoon of the olive oil.
3
Add the shallot and garlic and cook over moderate heat until softened.
4
Add the chorizo and basil and cook until golden.
5
Stir in the Garlic Mashed Potatoes, butter and the remaining tablespoon of olive oil.
6
Add the curry powder and whisk until combined.
7
Remove from the heat and let cool in the pan.
8
Preheat the oven to 400.
9
Fill each pounded shrimp with 1/2 tablespoon of the stuffing.
10
Reserve the remaining stuffing for another use.
11
Arrange the shrimp in a baking dish.
12
Bake the shrimp for about 3 minutes, or until cooked through.
13
Transfer to plates, drizzle with the Tomato Vinaigrette, top with the garnishes and serve.

1949

kcal

Calories

204

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: 4 tomatoes, finely chopped, Juice from two limes, 1/2 cup olive oil, 1 tablespoon sherry vinegar, and more.

Yes, Curry Stuffed Shrimp Ball with Tomato Vinaigrette falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!