• Active Time 20m
  • Total Time 20m

Makes 4 servings


  • 2 tablespoons olive oil
  • 1 cup chopped onion
  • 1 1/2 cups red bell pepper, cut into bite-size pieces
  • 1 1/2 cups green bell pepper, cut into bite-size pieces
  • 1/4 cup sliced fresh ginger
  • 16 jumbo shrimp, cleaned and shelled
  • 1/4 cup celery leaves
  • 3 tablespoons curry powder
  • Salt and pepper, to taste
  • 1 cup cream


In a large saute pan over medium heat, heat the oil. Add the onion, red pepper and green pepper and saute for 2 minutes.

Add the ginger and saute for 2 minutes. Add the shrimp and cook for 3 to 5 minutes, constantly stirring and turning the shrimp. Add the celery leaves and the curry powder and cook, stirring, for 2 minutes. Add salt and pepper to taste. Add the cream and cook for 2 minutes, or until the cream is thick enough to coat the back of a spoon.

Recipe reprinted by permission of Doubleday. All rights reserved.

RecID 3737

nutrition information per serving

273 calories; 20g total fat; 82mg cholesterol; 79mg sodium; 17g carbohydrates; 5g fiber; 10g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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