Shrimp-And-Quince Curry Recipe

Name: Shrimp-And-Quince Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon margarine; 2 cups diced cored peeled quince (about 2 quinces); 1 1/2 cups low-salt chicken broth, divided; 1 cup chopped onion; 2 tablespoons minced peeled fresh ginger; 1 tablespoon minced seeded jalapeno pepper; 2 garlic cloves, minced; 2 tablespoons curry powder; 2 cups canned crushed tomatoes with added puree, undrained; 1 cup diced red bell pepper; 1 cup diced yellow bell pepper; 1/4 cup dried currants; 2 pounds medium shrimp, peeled and deveined; 1 tablespoon water; 2 teaspoons cornstarch; 2/3 cup plain fat-free yogurt; 1/2 teaspoon salt; 1/4 teaspoon black pepper; 8 cups hot cooked rice; 2 tablespoons sliced green onions

Servings: persons

1 tablespoon margarine
2 cups diced cored peeled quince (about 2 quinces)
1 1/2 cups low-salt chicken broth, divided
1 cup chopped onion
2 tablespoons minced peeled fresh ginger
1 tablespoon minced seeded jalapeno pepper
2 garlic cloves, minced
2 tablespoons curry powder
2 cups canned crushed tomatoes with added puree, undrained
1 cup diced red bell pepper
1 cup diced yellow bell pepper
1/4 cup dried currants
2 pounds medium shrimp, peeled and deveined
1 tablespoon water
2 teaspoons cornstarch
2/3 cup plain fat-free yogurt
1/2 teaspoon salt
1/4 teaspoon black pepper
8 cups hot cooked rice
2 tablespoons sliced green onions

1
Melt the margarine in a large nonstick skillet over medium-high heat. Add quince; saute 3 minutes or until lightly browned. Add 1/2 cup broth and onion. Simmer 12 minutes or until liquid evaporates. Add ginger, jalapeno, and garlic; saute 1 minute. Add curry powder; saute 1 minute. Add 1 cup broth and tomatoes. Bring to a boil; reduce heat, and simmer 15 minutes. Add bell peppers and currants; simmer 5 minutes. Add shrimp; simmer 4 minutes.
2
Combine water and cornstarch. Stir yogurt until smooth. Add the cornstarch mixture, yogurt, salt, and pepper to skillet. Bring to a simmer, and cook 1 minute or until mixture is slightly thick, stirring constantly. Serve the curry over rice, and sprinkle with green onions.

1906

kcal

Calories

Fat

333

Carbs

116

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

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

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

You need 20 ingredients. The key ingredients include: 1 tablespoon margarine, 2 cups diced cored peeled quince (about 2 quinces), 1 1/2 cups low-salt chicken broth, divided, 1 cup chopped onion, and more.

Yes, Shrimp-And-Quince Curry 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.

Shrimp-And-Quince Curry

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