Shrimp Curry Crepe Filling
Creamy shrimp curry filling with aromatic spices, perfect for savory crepes or served over rice, catering to seafood lovers and those craving flavorful, comforting dishes.
Ingredients
- 1 lb. raw shrimp in shell ⓘ
- 3 Tbsp. butter
- 1/4 cup finely chopped onion ⓘ
- 1 tsp. finely chopped garlic ⓘ
- 2 Tbsp. flour ⓘ
- 2 Tbsp. curry powder ⓘ
- 1/3 cup milk ⓘ
- 1 cup plain yoghurt ⓘ
- salt and pepper to taste ⓘ
- cilantro (optional) ⓘ
- 1 cup rice ⓘ
- 2 1/2 cups chicken broth ⓘ
- 1 (10 oz.) package frozen mixed vegetables, thawed ⓘ
Instructions
- Preheat oven to 400°F.
- Rinse cooked rice under cold water; drain thoroughly and pat dry with paper towels.
- Put rice in a casserole bowl and mix with thawed vegetables.
- Cover casserole and bake in the oven for 35 minutes.
- After 35 minutes, check if all water has been absorbed.
- If not, replace the lid and cook for a further 10 minutes.
- Remove from oven and add butter, stirring with a wooden spoon until melted.
- Serve hot as filling for crepes or over rice.
Tips & Substitutions
For the shrimp curry filling, ensure the shrimp are deveined and peeled for a smoother texture. If you're out of curry powder, consider using garam masala for a similar flavor profile. You can also substitute plain yogurt with Greek yogurt for a thicker consistency. If you prefer a spicier kick, add some diced green chilies or red pepper flakes. This filling is versatile and can be adjusted based on your taste preferences.
Serving Suggestions
This shrimp curry filling pairs beautifully with crepes, offering a delicious contrast in textures. You can also serve it over a bed of rice for a hearty meal. Consider adding a side of steamed vegetables or a fresh salad to balance the rich flavors. For a complete meal, you might also enjoy it alongside a bowl of Curried Lentil Soup With Tomato And Spinach, enhancing your dining experience with a variety of tastes.
Storage & Reheating
Store any leftover shrimp curry filling in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding a splash of milk or water to loosen the mixture if it thickens. Avoid microwaving it directly as it can make the shrimp rubbery if overheated. Use the filling again in crepes or serve over rice for a quick meal.
Nutrition & Diet Analysis (per serving)
Each serving of Shrimp Curry Crepe Filling contains roughly 1957 calories, with 14g protein, 95g carbohydrates, and 170g fat. It is an excellent source of vitamin A (87% of the Daily Value), iron (56% of the Daily Value), and dietary fiber (49% of the Daily Value), and a good source of potassium. Note that it is relatively high in sodium, at 2422mg per serving (105% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use cooked shrimp instead of raw shrimp for this recipe?
Yes, you can use cooked shrimp; just reduce the cooking time to prevent overcooking. Add the cooked shrimp towards the end of the cooking process to heat them through without losing their tenderness.
What can I substitute for chicken broth if I want a vegetarian option?
You can use vegetable broth as a substitute for chicken broth, which will maintain the flavor profile of the dish. Additionally, you could use water, but it may result in a less flavorful filling.
How can I make this dish spicier?
To increase the heat, add diced jalapeños or a few teaspoons of your favorite hot sauce while cooking. Adjust the amount of curry powder as well; many curry powders have varying heat levels. Tasting as you go will help you achieve your desired spice level.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).