Shrimp and Scallop Curry Recipe

Name: Shrimp and Scallop Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 tablespoon butter; 2 tablespoons minced peeled fresh ginger; 4 large garlic cloves, minced; 1 tablespoon curry powder; 1 1/2 pounds uncooked large shrimp, peeled, deveined; 1 pound sea scallops; 6 green onions, chopped; 1 cup whipping cream; 1 teaspoon grated lemon peel; 1 1/2 cups long-grain white rice, freshly cooked; 1/2 cup chopped fresh cilantro

Servings: persons

1 tablespoon butter
2 tablespoons minced peeled fresh ginger
4 large garlic cloves, minced
1 tablespoon curry powder
1 1/2 pounds uncooked large shrimp, peeled, deveined
1 pound sea scallops
6 green onions, chopped
1 cup whipping cream
1 teaspoon grated lemon peel
1 1/2 cups long-grain white rice, freshly cooked
1/2 cup chopped fresh cilantro

1
Melt butter in heavy large skillet over medium-high heat.
2
Add ginger and garlic and saute until fragrant, about 2 minutes.
3
Add curry powder; stir 1 minute.
4
Add shrimp, scallops and green onions.
5
Saute just until shrimp turn pink, about 4 minutes.
6
Add cream and lemon peel.
7
Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes.
8
Season with salt and pepper.
9
Mound rice in large shallow bowl.
10
Top with seafood curry, then cilantro.

871

kcal

Calories

Fat

106

Carbs

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 11 ingredients. The key ingredients include: 1 tablespoon butter, 2 tablespoons minced peeled fresh ginger, 4 large garlic cloves, minced, 1 tablespoon curry powder, and more.

Yes, Shrimp and Scallop 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 Scallop Curry

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