July 22, 2020


1 ¼ pounds uncooked large shrimp, peeled, deveined
2 tablespoons Butter Olive Oil
1 cup chopped onion
1 tablespoon curry powder
¾ cup whipping cream
¾ cup bottled clam juice
3 tablespoons Alfoos Mango White Balsamic Vinegar
Cooked white rice
Chopped green onions


Add 1 tablespoon Butter Olive Oil in heavy large skillet over medium-high heat. Sprinkle shrimp with salt and pepper. Add shrimp to skillet and sauté until almost opaque in center, about 2 minutes. Using slotted spoon, transfer shrimp to bowl. Add remaining 1 tablespoon Butter Olive Oil to skillet. Add onion and sauté 3 minutes. Sprinkle with curry powder. Stir until onion is tender, about 1 minute longer. Add cream, clam juice and Alfoos Mango White Balsamic Vinegar. Boil until sauce is thick enough to coat spoon, stirring occasionally, about 8 minutes. Return shrimp and any collected juices to skillet. Cook until shrimp are just opaque in center, about 1 minute longer. Spoon rice onto plates. Top with shrimp, sauce and green onions.

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