Shrimp Curry ~ Flavors of Cape Cod

Carol Junkins


This dish can be served as either a main dish served over rice or as an appetizer with an Indian sideboy ~ ~ salted peanuts, kumquats, chutney, sliced banana, coconut, chopped radishes, chopped pepper, etc. warmed in a chafing dish with toast points.

Recipe was submitted by Sarah Fisher in the cookbook, Flavors of Cape Cod.


★★★★★ 2 votes

as main meal or appetizer
5 Min
10 Min


  • 4 Tbsp
  • 1 large
    onion chopped, about 1 cup
  • 4 Tbsp
  • 1
    red apple, skin left on, cored and chopped
  • 1 1/2 lb
    cooked, shelled, deveined, medium sized shrimp
  • 1/2 c
    plain yogurt
  • 2-3 tsp
    curry powder
  • 2 tsp
  • 1 c
  • 2
    cucumbers, peeled and seeded, cut in pieces same size as shrimp
  • 1 c
    tomato juice

How to Make Shrimp Curry ~ Flavors of Cape Cod


  1. Saute' apple and onion in butter until soft ~ about 5 minutes. Stir in curry powder. Cook, stirring constantly, one minute. Mix in flour, stir for one minute, add salt, tomato juice and water. Bring to boil and simmer for 5 minutes covered. Add shrimp and cucumber. Heat, stir often, until curry is very hot and cucumber tender. Stir in yogurt.
  2. Serve in chafing dish with toast points for appetizer, or over rice for main meal.

Printable Recipe Card

About Shrimp Curry ~ Flavors of Cape Cod

Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy

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