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Sautéed Shrimp and Curried Vegetable Julienne https://www.metro.ca/userfiles/image/recipes/crevettes-sautees-julienne-legumes-cari-4473.jpg PT15M PT08M PT23M
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.
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32 raw shrimp,16/20 or bigger 2 cups (500 mL) shitake mushrooms, or other variety of your choice 1 carrot 1 turnip 1 onion 1 leek 1 small cabbage 1 red pepper 4 Tbsp. (60 mL) butter salt and pepper 2 Tbsp. (10 mL) curry
Sautéed Shrimp and Curried Vegetable Julienne

Sautéed Shrimp and Curried Vegetable Julienne

Rate this recipe
5 Votes
  • Gluten-free
  • Lactose-free
4
servings
0:15
Preparation
0:08
COOKING
0:23
TOTAL TIME

Imprimer ma sélection

Ingredients

Imprimer ma sélection
  • 32
    raw shrimp,16/20 or bigger
  • 2 cups
    (500 mL)
    shitake mushrooms, or other variety of your choice
    You might like:

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    BELLE GROVE SLICED WHITE OR SLICED CRIMINI MUSHROOMS

    BELLE GROVE SLICED WHITE OR SLICED CRIMINI MUSHROOMS

    $2.49 ea.

    227 g, PRODUCT OF ONTARIO


  • 1
    carrot
    You might like:

    Flyer Deals  (2)
    BOLTHOUSE FARMS PEELED BABY CARROTS 907 G, PRODUCT OF CANADA LONG FLAT BEANS 340 G

    BOLTHOUSE FARMS PEELED BABY CARROTS 907 G, PRODUCT OF CANADA LONG FLAT BEANS 340 G

    $3.99 ea.


    BROCCOLI PRODUCT OF CANADA CARROTS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE RED OR GREEN SWISS CHARD OR DANDELION GREENS PRODUC

    BROCCOLI PRODUCT OF CANADA CARROTS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE RED OR GREEN SWISS CHARD OR DANDELION GREENS PRODUC

    $1.29 ea.


  • 1
    turnip
  • 1
    onion
    You might like:

    Flyer Deal  (1)
    BROCCOLI PRODUCT OF CANADA CARROTS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE RED OR GREEN SWISS CHARD OR DANDELION GREENS PRODUC

    BROCCOLI PRODUCT OF CANADA CARROTS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE YELLOW ONIONS 2 LB CELLO, PRODUCT OF CANADA, CANADA NO. 1 GRADE RED OR GREEN SWISS CHARD OR DANDELION GREENS PRODUC

    $1.29 ea.


  • 1
    leek
    You might like:

    Flyer Deal  (1)
    LEEKS

    LEEKS

    $2.99 ea.

    PRODUCT OF ONTARIO


  • 1
    small cabbage
  • 1
    red pepper
    You might like:

    Flyer Deal  (1)
    ROMAINE HEARTS 3 PK ASSORTED COLOUR SWEET PEPPERS 3 PK AVOCADOS 5 PK

    ROMAINE HEARTS 3 PK ASSORTED COLOUR SWEET PEPPERS 3 PK AVOCADOS 5 PK

    $2.99 ea.

    PRODUCT OF U.S.A. PRODUCT OF ONTARIO OR MEXICO PRODUCT OF MEXICO


  • 4 Tbsp.
    (60 mL)
    butter

  • salt and pepper
  • 2 Tbsp.
    (10 mL)
    curry
Imprimer ma sélection

Preparation

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

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Lactose-free recipes

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