Directions:
- Melt butter in heavy large skillet over medium-high heat. Add ginger and garlic and sauté until fragrant, about 2 minutes. Add curry powder; stir 1 minute. Add shrimp, scallops and green onions. Sauté just until shrimp turn pink, about 4 minutes. Add cream and lemon peel. Simmer until shrimp and scallops are just opaque in center and sauce thickens slightly, about 5 minutes. Season with salt and pepper. Mound rice in large shallow bowl. Top with seafood curry, then cilantro.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 520.16 Kcal (2178 kJ) | ||
| Calories from fat | 275.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 30.61g | 47% | |
|---|---|---|---|
| Cholesterol | 124.04mg | 41% | |
| Sodium | 1810.66mg | 75% | |
| Potassium | 409.35mg | 9% | |
| Total Carbs | 38.58g | 13% | |
| Sugars | 0.72g | 3% | |
| Dietary Fiber | 1.88g | 8% | |
| Protein | 25.82g | 52% | |
| Vitamin C | 3.4mg | 6% | |
| Iron | 2.4mg | 13% | |
| Calcium | 71.3mg | 7% | |
| Amount Per 100 g | |||
| Calories | 226.11 Kcal (947 kJ) | ||
| Calories from fat | 119.77 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.31g | 47% | |
|---|---|---|---|
| Cholesterol | 53.92mg | 41% | |
| Sodium | 787.09mg | 75% | |
| Potassium | 177.95mg | 9% | |
| Total Carbs | 16.77g | 13% | |
| Sugars | 0.31g | 3% | |
| Dietary Fiber | 0.82g | 8% | |
| Protein | 11.22g | 52% | |
| Vitamin C | 1.5mg | 6% | |
| Iron | 1mg | 13% | |
| Calcium | 31mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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