Curry powder and scallions transform the flavor profile of the leftovers from Chinese Trinidadian Stir-Fried Shrimp With Rum, creating a hearty single-serving meal.
From cookbook author Grace Young.
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Ingredients
measuring cupServings: 1
Directions
Step 1
Bring the Trinidadian shrimp mixture to room temperature; this will take about 15 minutes. Meanwhile, cut its shrimp, green bell pepper, tomato and onions into chunks; reserve its sauce.
Step 2
Heat a 14-inch flat-bottomed wok over high heat until a bead of water tossed in vaporizes within 1 to 2 seconds of contact. Swirl in the oil to coat, then add the scallions and stir-fry for 10 seconds or until the light-green parts of the scallions are bright green. Add the rice and curry powder; stir-fry for 1 minute or until the rice is broken up and the curry powder is well incorporated.
Step 3
Add the chopped shrimp mixture and the salt; stir-fry for 1 minute or until heated through. Stir in the reserved sauce.
Step 4
Transfer to a plate; sprinkle with additional chopped scallions, if desired.
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Nutritional Facts
Per serving
Calories
660
Fat
26 g
Saturated Fat
5 g
Carbohydrates
61 g
Sodium
1490 mg
Cholesterol
230 mg
Protein
38 g
Fiber
4 g
Sugar
8 g
This analysis is an estimate based on available ingredients and this preparation. It should not substitute for a dietitian’s or nutritionist’s advice.
From cookbook author Grace Young.
Tested by Grace Young and Joe Yonan.
Published October 12, 2010
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