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Date product posted
Mon January 26, 2004
1 TB onion
1 clove garlic
1/4 cup fresh chopped cilantro
1 TB lime juice
kosher salt to taste
2 TB olive oil
1/4 tsp turmeric
1 tsp curry
1 TB sour cream
1 lb shrimp (cooked or uncooked)
How To Prepare:
I was using up leftover shrimp cooked to be used as appetizers, but uncooked shrimp could be used and sauteed in the sauce as well.
Make Pico de Gallo by chopping onion,garlic, tomato, and cilantro together. Add lime juice and salt. In Skillet heat olive oil. Add Pico de Gallo, add turmeric and curry. When simmering either add cooked shrimp and heat though or saute raw shrimp. Adding sour cream makes it a creamier curry, but may be omitted.
Number of Servings:
Carbs per serving - include all nutritional information if known:
4.5 with 1 gm of fiber for 3.5 per serving
Effort (Easy, Average, Difficult):
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