Sautéed Shrimp and Curried Vegetable Julienne

Sautéed Shrimp and Curried Vegetable Julienne
  • 4 servings
  • 0:15 Preparation
  • 0:08 Cooking
  • 0:23 Total Time


Add all
  • 32

    raw shrimp,16/20 or bigger

  • 2 cups
    (500 mL)

    shitake mushrooms, or other variety of your choice

  • 1


  • 1


  • 1


  • 1


  • 1

    small cabbage

  • 1

    red pepper

  • 4 Tbsp.
    (60 mL)


  • salt and pepper

  • 2 Tbsp.
    (10 mL)



Shell the shrimp, then remove the black vein. Set aside.

Quarter the mushrooms. Cut all other vegetables julienne style.

In a hot frying pan, brown all the vegetables in half the butter. Add salt, pepper, and curry.

Meanwhile, in another frying pan, brown the shrimp over high heat in the remaining butter until cooked completely.

Put the vegetable garnish in the serving dishes, then add the shrimp.

Source: Metro

Wine and meal pairing

Delicate and light

Delicate and light
These dry, more delicate wines stand out with their pale colour, simple fruit aromas, and the sensation of freshness their acidity brings forth.
Product category: white wine.

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