Directions:
- In a large Teflon sauté pan, melt butter over medium-high heat.
- Add the onion and sauté for 1 minute then add the mushrooms and tomatoes. Let sauté for an additional minute stirring frequently.
- Add the chicken broth, heavy cream and curry powder. Gently stir and add the peeled shrimp.
- Continue to cook and stir for 2 to 3 minutes until the shrimp turn pink. Do not overcook. Serve over rice.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 800.34 Kcal (3351 kJ) | ||
| Calories from fat | 441.47 Kcal | ||
| % Daily Value* | |||
| Total Fat | 49.05g | 75% | |
|---|---|---|---|
| Cholesterol | 149.69mg | 50% | |
| Sodium | 2660.44mg | 111% | |
| Potassium | 571.56mg | 12% | |
| Total Carbs | 74.1g | 25% | |
| Sugars | 6.19g | 25% | |
| Dietary Fiber | 4.46g | 18% | |
| Protein | 21.29g | 43% | |
| Vitamin C | 10.8mg | 18% | |
| Iron | 3.3mg | 18% | |
| Calcium | 101.2mg | 10% | |
| Amount Per 100 g | |||
| Calories | 189.8 Kcal (795 kJ) | ||
| Calories from fat | 104.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 11.63g | 75% | |
|---|---|---|---|
| Cholesterol | 35.5mg | 50% | |
| Sodium | 630.91mg | 111% | |
| Potassium | 135.54mg | 12% | |
| Total Carbs | 17.57g | 25% | |
| Sugars | 1.47g | 25% | |
| Dietary Fiber | 1.06g | 18% | |
| Protein | 5.05g | 43% | |
| Vitamin C | 2.6mg | 18% | |
| Iron | 0.8mg | 18% | |
| Calcium | 24mg | 10% | |
* 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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