Arrow-right Camera
The Spokesman-Review Newspaper

The Spokesman-Review Newspaper The Spokesman-Review

Spokane, Washington  Est. May 19, 1883
Cloudy 52° Cloudy
News >  Features

Shrimp, Curry Stir-fry just right size for two

Thayer Wine The (Nashville) Tennessean

If you are looking for something different for dinner, consider a shrimp curry with potatoes and broccoli.

To make the cooking process as smooth and efficient as possible, read completely through the recipe and assemble all the ingredients first.

You’ll note that these ingredients take different amounts of time to cook, so you need to pay attention to the cooking directions so everything will be at its best at the same time. You can precook the potatoes to add later. Cook the shrimp and promptly remove them from the pan before adding the broccoli. The shrimp will be just about done when they change from the raw, translucent look to more white and opaque. Take them out a few seconds before they are completely done, though, because you’ll return them to the pan to finish cooking at the end.

Cook the broccoli until it’s bright green and tender yet still crisp. Leave it in the pan while you return the potatoes, shrimp and remaining seasonings to cook just long enough to heat everything through.

I prefer this dish with the added hot pepper flakes to boost the flavor. You can add them or not, according to your taste.

Serve this stir-fry with a small salad of Bibb lettuce or baby spinach, sliced avocado and a white wine vinaigrette.

Shrimp and Curry Stir-fry

2 cups small new potatoes cut into 1-inch cubes

1 1/2 teaspoons olive oil

1 tablespoon finely chopped shallots

1/2 pound shrimp, cleaned and deveined

1 cup chopped broccoli

1 medium tomato, cut up

1 1/2 teaspoons curry powder

1 cup low-sodium, no-fat chicken broth, divided use

1/4 teaspoon crushed hot pepper flakes, optional

Cook potatoes in boiling water until tender, about 10 minutes. Drain.

Heat olive oil in heavy nonstick 10-inch skillet. Add shallots and stir-fry one minute. Add shrimp and stir-fry two minutes or until nearly done. Remove shrimp from pan.

Stir in broccoli, tomato and curry powder. Stir in one-half cup of the chicken broth. Cook until broccoli is crisp-tender, about three minutes.

Return shrimp to pan, stir in potatoes and remaining one-half cup of the chicken broth and heat through. Add crushed hot pepper flakes, if desired.

Yield: 2 servings

Nutrition information per serving: 400 calories, 5 grams fat (11 percent fat calories), 34 grams protein, 55 grams carbohydrate, 222 milligrams cholesterol, 7 grams dietary fiber, 369 milligrams sodium.

The Spokesman-Review Newspaper

Local journalism is essential.

Give directly to The Spokesman-Review's Northwest Passages community forums series -- which helps to offset the costs of several reporter and editor positions at the newspaper -- by using the easy options below. Gifts processed in this system are not tax deductible, but are predominately used to help meet the local financial requirements needed to receive national matching-grant funds.

Active Person

Subscribe to the Coronavirus newsletter

Get the day’s latest Coronavirus news delivered to your inbox by subscribing to our newsletter.