Curry Shrimp

Ingredients

• shrimp1 kg
• sliced onions3 onions
• curry powder1 tsp
• celery1 bunch
• Salt and pepperto taste
• Lemon juice1 tsp
• oilas needed
• Water1 cup

Allergens (inferred from ingredient names): celery, crustaceans

Nutrition per serving (modelled estimate, not measured): kcal 290, protein 42, fat 8, carbs 12, fiber 3, sugar 5

Original steps

1. Initial preparation: Wash the shrimp several times to completely remove any sand. Slice the onions into rings and layer them alternately with the shrimp, celery, mastic, cardamom, and a pinch of salt in a pot (you may add a little water if the pot is large).
2. Cover the pot and cook over low heat, stirring constantly until cooked through. Remove from heat and shake well to prevent sticking, then pat the shrimp dry and peel them.
3. Curry sauce: Sauté the sliced onions in oil until golden, then add the curry powder and stir briefly. Add the water and stir until boiling, then season with salt, pepper, and lemon juice.
4. Add the peeled shrimp to the curry sauce just until heated through.
5. Serving: Ladle into a serving dish alongside white rice, and garnish with lemon and parsley.