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Seafood Mushroom Curry

Custo $15, economizar $10

Fonte: Recommended by CookPal

  • 40 Min
  • 4 Porções
  • $15

INGREDIENTES

  • Seafood

    • 🍤 6 peeled shrimp (90g)
    • 1 squid (200g)
    • 60g boiled scallops

  • Vegetables

    • 🍄 1 pack shimeji mushrooms (170g)
    • 🧅 1 onion, thinly sliced
    • 🧄 1 clove garlic, minced

  • Staples

    • 🍚 4 bowls cooked rice (600g)
    • 1/2 box curry roux (4 servings)

  • Liquids & Oils

    • 💧 500ml water
    • 1 tbsp olive oil
    • 1 tbsp sake

PASSOS

1

Prepare the shimeji mushrooms by trimming the base and separating them by hand. Thinly slice the onion and mince the garlic.

2

Clean the shrimp by removing the vein and pat dry. Prepare the squid by removing the innards, cutting the tentacles, and slicing the body into bite-sized pieces. Prepare the scallops as needed.

3

Heat half of the olive oil in a pot and sauté the shrimp, squid, and scallops briefly. Add sake, cover, and cook until done. Remove from the pot.

4

In the same pot, add the remaining olive oil, mushrooms, onion, and garlic. Sauté over medium-low heat for 6–7 minutes. Add water and bring to a boil.

5

Turn off the heat, add curry roux, and stir until dissolved. Return the seafood to the pot and simmer on low heat until thickened.

6

Serve the curry over bowls of cooked rice.

NUTRIENTES

Por 1 Porção

🔥

450

Calorias

  • 25g
    Proteína
  • 50g
    Carboidratos
  • 10g
    Gorduras

💡 Dicas

Use fresh seafood for the best flavor and texture.Adjust the amount of curry roux to your preferred spice level.Serve with a side of pickled vegetables for a complete meal.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.