Sara Sara - Shrimp in Curry Sauce
Recipe: #10066
July 11, 2013
Categories: Curries, Shrimp, New England, Pacific Northwest, South American, Brunch, Christmas, Easter, Fathers Day, July 4th, Mothers Day, New Years, Romantic Dinner, Sunday Dinner, Valentine's Day, Diabetic, Gluten-Free, Low Calorie, Low Carbohydrate, Low Fat, Low Sodium, No Eggs, Non-Dairy, Fresh Tomatoes, Spicy, more
"Beautiful big shrimp of the Caribbean are sweet and rich. In Guyanas, A Republic on the Northern Coast of South America, they are quickly fried then simmered briefly in a pungent curry sauce. (From Latin American Cooking - 'Round the World cooking Library)"
Original is 4 servings
Ingredients
Nutritional
- Serving Size: 1 (120.4 g)
- Calories 219.4
- Total Fat - 20.7 g
- Saturated Fat - 2.9 g
- Cholesterol - 22.7 mg
- Sodium - 300.4 mg
- Total Carbohydrate - 6.2 g
- Dietary Fiber - 1.6 g
- Sugars - 2.4 g
- Protein - 3.6 g
- Calcium - 32.1 mg
- Iron - 0.7 mg
- Vitamin C - 20.2 mg
- Thiamin - 0 mg
Step by Step Method
Step 1
Heat the oil in a frying pan and fry the shrimp on both sides for 5 minutes; reduce heat and add the garlic, red pepper, onion, salt, curry and tomato; simmer for 10 minutes. Sprinkle with parsley or celery leaves before serving.
Tips
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- Look for jumbo shrimp that are fresh and plump. Avoid shrimp that are slimy or have a strong odor.
- When selecting the curry powder, choose one that is mild or medium in strength, depending on your preference for spiciness.
- Substitution 1: Replace the olive oil with coconut oil. The benefit of this substitution is that coconut oil is higher in healthy fats than olive oil, and has anti-inflammatory properties that can help reduce inflammation.
- Substitution 2: Replace the tomato with mango. The benefit of this substitution is that mango is a sweet fruit that will add flavor and sweetness to the dish, while also providing more vitamins and minerals than tomato.
Coconut Curry Shrimp Heat the oil in a frying pan and fry the shrimp on both sides for 5 minutes; reduce heat and add the garlic, red pepper, onion, salt, curry, tomato, and 1/2 cup of coconut milk; simmer for 10 minutes. Sprinkle with parsley or celery leaves before serving.
Coconut Rice - A fragrant and fluffy accompaniment to the spicy shrimp. Coconut rice is a perfect balance to the robust curry sauce, and the sweetness of the coconut adds a nice contrast to the heat of the curry.
Mango Chutney: Mango chutney is the perfect accompaniment to coconut rice and spicy shrimp curry. The sweetness of the mango complements the heat of the curry, while the tangy flavor of the chutney adds a nice contrast. This dish is a great way to add a fresh and vibrant flavor to the meal.
FAQ
Q: What type of oil is best to use?
A: Olive oil is best to use in this recipe. It adds a mild flavor and is a healthier option than other oils.
Q: Can I use a different type of vegetable?
A: Yes, you can substitute any type of vegetable you'd like. Just make sure to adjust the cooking time accordingly.
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Fun facts:
Fun Fact 1: Sara Sara is a popular dish in Guyana, a Republic on the Northern Coast of South America. It is believed to have originated from the country's African and Indian roots. It is a favorite among locals and is often served as a side dish or snack.
Fun Fact 2: Sara Sara was popularized in the United States by celebrity chef, Emeril Lagasse. He featured the dish on one of his TV shows, and it quickly became a hit. He is credited with introducing the dish to a wider audience and making it a popular dish in the US.