Onions, and lots of them, are the basis for this stew. The red gravy and pink shrimp make this a colorful dish. Serve over rice.

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Recipe Summary

prep:
20 mins
cook:
1 hr 25 mins
additional:
20 mins
total:
2 hrs 5 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • In a large skillet, heat oil over medium heat. Add onions; cook and stir until soft. Stir in garlic, and cook for 2 to 3 minutes

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  • Add shrimps; cook just until shrimp turn pink and begin to curl.

  • Mix in turmeric, salt, and pepper. Mix in tomato paste and water. Reduce heat to low, cover, and simmer for 1 hour. Add more water if necessary to prevent sticking. Serve.

Nutrition Facts

302 calories; protein 25.1g 50% DV; carbohydrates 15.1g 5% DV; fat 15.9g 25% DV; cholesterol 172.5mg 58% DV; sodium 475.9mg 19% DV. Full Nutrition

Reviews (10)

Read More Reviews

Most helpful positive review

Rating: 4 stars
08/05/2003
Make sure you like onions for this one! Tasty! Read More
(30)

Most helpful critical review

Rating: 3 stars
02/14/2005
I added 1 tsp of curry a cup of white wine and my left over rice pilaf..it was very tasty. If you like the base shrimp & onions...work with it..make it your own. Read More
(6)
15 Ratings
  • 5 star values: 6
  • 4 star values: 5
  • 3 star values: 2
  • 2 star values: 1
  • 1 star values: 1
Rating: 4 stars
08/05/2003
Make sure you like onions for this one! Tasty! Read More
(30)
Rating: 5 stars
02/02/2004
This was very tasty...I used frozen cooked shrimp and a lot less oil and it was still delicious. Read More
(14)
Rating: 3 stars
02/14/2005
I added 1 tsp of curry a cup of white wine and my left over rice pilaf..it was very tasty. If you like the base shrimp & onions...work with it..make it your own. Read More
(6)
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Rating: 4 stars
11/20/2004
This was a success! My husband who doesn't particularly like shrimp asked me to make it again (!) this time with curry powder instead of turmeric. I browned the onions instead of just softening them which I think gave the whole dish a slightly mellower flavor. Read More
(4)
Rating: 4 stars
12/19/2007
We lightened up a little on the onions. We were happy the way this turned out and it was a good way to use up some left over shrimp we had in the freezer. Read More
(4)
Rating: 5 stars
06/06/2011
It was yummy... i used curry instead of turmeric. I added 1 cup of brown rice to the recipe and obviously more water stirred it often so it wouldn't get stuck. If you add the rice make sure you add enough water. It wont ruin the recipe. I also made some falafel balls to complement it:). Great for a rainy day. I tried it another day adding carrots and potatoes. yum! Read More
(4)
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Rating: 5 stars
07/23/2009
I LOVED this recipe..I didn't have any tomato paste so i used 1/2 c. crushed tomatoes instead..served it over rice. VERY tasty. Read More
(3)
Rating: 4 stars
03/22/2010
I loved this recipe. It was so easy. I did make a few tweeks. I used three different onions; shallot yellow onion and white onion. I browned this instead of just softening. I also diced up a green bell pepper and threw that in with the garlic. I used a little more tumeric than called for and it was spot on! I think I would go a little lighter on the black pepper though. It was a tiny bit spicer than I would have liked. I served this over brown rice and with a spinach & goat cheese salad. Delish! Read More
(3)
Rating: 1 stars
06/29/2004
I love onions and my husband loves shrimp but neither one of us much enjoyed this recipe. I ate one shrimp and that was more than enough for me. The following day I rinsed off the left over shrimp and put them on a salad. Other reviews seemed to like this recipe but I'm sorry to say it is just not for us. Read More
(2)