Quick Shrimp Curry

20 mins (prep 10, cooking 10)
10 ingredients
4 servings
From BH&G 1953 cookbook. Did use frozen cream of shrimp soup. I've switched to can.

Categories:  <-30-mins , north-american , main-dish , american , shellfish , shrimp , quick , heirloom~historical , time-to-make ,
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Serving Size (198.51 g)
Servings 4
Amount per Serving
Calories 505.65 Calories from Fat 139.95
% Daily Value *
Total Fat 15.55g 95.68%
Saturated Fat 6.89g 137.88%
Trans Fat 0.12g %
Cholesterol 28.65mg 38.2%
Sodium 79.61mg 13.27%
Total Carbohydrate 80.64g 107.51%
Dietary Fiber 4.57 g 73.09%
Sugars 1.39 g %
Protein 11.52g 92.17%
Vitamin A 287.05IU% Vitamin C 2.72mg%
Calcium 131.59mg% Iron 2.15mg%
*Percent Daily Values are based on a 2,000 calorie diet. Your diet value must be higher or lower depending upon your calorie needs:
  Calories 2,000 2,500
Total Fat Less Than 65g 80g
Sat Fat Less Than 20g 25g
Cholesterol Less Than 300mg 300mg
Sodium Less Than 2,400mg 2,400mg
Total Carb   300g 375g
Dietary Fiber   25g 30g
Potassium   3,500 mg
Protein   50 g
Calories Per Gram
Fat 9•Carbohydrate 4•Protein 4
*Nutrition information was calculated excluding the following ingredients:
stalks celery, cream of shrimp soup, shrimp