Directions:
- Melt the butter in a large pot over medium heat. Stir in the onion, celery, and garlic, and cook 5 minutes, or until tender. Mix in flour, curry powder, paprika, and tomato paste. Gradually stir in chicken stock. Bring to a boil. Reduce heat to low, and simmer 15 minutes.
- Stir shrimp into the pot, reserving a shrimp to place on top of each serving. Mix in cream. Season with salt and pepper, and divide into servings. Pour an equal amount of brandy into each serving. Sprinkle with green onions, and top with reserved shrimp.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 382.71 Kcal (1602 kJ) | ||
| Calories from fat | 171.4 Kcal | ||
| % Daily Value* | |||
| Total Fat | 19.04g | 29% | |
|---|---|---|---|
| Cholesterol | 107.43mg | 36% | |
| Sodium | 524.65mg | 22% | |
| Potassium | 522.42mg | 11% | |
| Total Carbs | 25.26g | 8% | |
| Sugars | 8.86g | 35% | |
| Dietary Fiber | 1.37g | 5% | |
| Protein | 19.85g | 40% | |
| Vitamin C | 4.1mg | 7% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 1.6mg | 9% | |
| Calcium | 66.6mg | 7% | |
| Amount Per 100 g | |||
| Calories | 107.19 Kcal (449 kJ) | ||
| Calories from fat | 48.01 Kcal | ||
| % Daily Value* | |||
| Total Fat | 5.33g | 29% | |
|---|---|---|---|
| Cholesterol | 30.09mg | 36% | |
| Sodium | 146.95mg | 22% | |
| Potassium | 146.32mg | 11% | |
| Total Carbs | 7.08g | 8% | |
| Sugars | 2.48g | 35% | |
| Dietary Fiber | 0.38g | 5% | |
| Protein | 5.56g | 40% | |
| Vitamin C | 1.1mg | 7% | |
| Iron | 0.5mg | 9% | |
| Calcium | 18.7mg | 7% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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