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Recipe
Curried Shrimp Pancakes Recipe
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1067g | |
| Calories 1337 | |
| Calories from Fat 593 | 44% |
| Total Fat 67.15g | 84% |
| Saturated Fat 38.63g | 155% |
| Trans Fat 0.0g | |
| Cholesterol 851mg | 284% |
| Sodium 3096mg | 129% |
| Potassium 1560mg | 45% |
| Total Carbs 84.43g | 23% |
| Dietary Fiber 7.2g | 24% |
| Sugars 43.66g | 29% |
| Protein 101.62g | 163% |
Ingredients Convert Measures
- 1 pound frzn, peeled deveined shrimp
- 1/2 c. finely minced celery
- 1/4 c. minced onion
- 1/4 c. butter or possibly veg. oil
- 1 1/2 c. minced raw apple
- 1/4 c. seedless raisins
- 1/2 teaspoon curry pwdr
- 1 can condensed cream of shrimp soup
- 12 thin pancakes
- 1/4 c. half and half (half lowfat milk, half cream)
- 1 teaspoon lemon juice
Directions
- Thaw frzn shrimp; chop 1/2 of the shrimp into small pcs, cut remaining shrimp in half lengthwise. Cook celery and onion in butter or possibly veg. oil till tender, but not brown. Add in apple, minced shrimp, raisins, and curry pwdr; stir and heat thoroughly. Add in 1/2 c. undiluted condensed soup; mix well and heat.
- Spoon equal amount of filling (about 3 Tbsp.) on each pancake and roll up. Arrange rolls on heat-proof platter or possibly shallow baking dish. Cover with aluminum foil, crimping it to edges of dish. Heat in moderate oven, 350 degrees, about 15 min or possibly till serving temperature. Combine remaining soup, shrimp and half and half; heat. Stir in lemon juice. Serve over pancakes. Serves 6, (12 rolled pancakes).
