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Seafood Curry Newburg

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Nutrition Facts

Serving Size: 6.9 oz (195 g )
Amounts Per Serving
Calories 190
Calories from Fat 90
% Daily Value*
Total Fat 10g 15%
Saturated Fat 2g 10%
Trans Fat 0g  
Cholesterol 40mg 13%
Sodium 490mg 20%
Potassium 290mg 8%
Total Carbohydrate 10g 3%
Dietary Fiber 1g 4%
Sugars 4g  
Protein 14g  
 
Vitamin A 0% Vitamin C 10%
Calcium 6% Iron 10 %
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  Calories: 2,000 2,500
Total Fat Less than 65g 80g
Sat. Fat Less than 20g 25g
Cholesterol Less than 300mg 300mg
Sodium Less than 2,400mg 2,400mg
Total Carbohydrate   300mg 375mg
Dietary Fiber   25g 30g
Calories per gram:
Fat 9  •  Carbohydrate 4  •  Protein 4

Yield: 25 Servings
Serving Size: 6.9 oz

Ingredients

Amount Ingredients
1 1/2 gal. Water
6 oz. Custom Culinary® Gold Label Shrimp Base
1 (20 oz.) bag Custom Culinary® Whisk & Serve® Cream Soup & Sauce Starter
1 cup Curry Powder
1 qt. White Wine
1 Tbsp. Cayenne Pepper
2 1/2 cups Orange Juice
1/4 cup Sugar
2 cups Vegetable oil
2 lbs. Snapper Fillet, Cut into 1-Inch Pieces
2 lbs. Halibut Fillet, Cut into 1-Inch Pieces
2 lbs. Bay Scallops
2 lbs. Chilean Shrimp (250 Count)

Recommended Products: 9529 Gold Label Shrimp Base, 1285 Whisk & Serve® Cream Soup & Sauce Starter

Directions

  1. In a 4 gallon sauce pot or 5 gallon steam jacketed kettle add water and heat to a gentle boil. Add Gold Label Shrimp Base mixing well. Turn off heat.
  2. Gradually add Whisk & Serve® Cream Soup & Sauce Starter, stirring constantly with a wire whip. Sprinkle curry powder over sauce, mixing well with a wire whip. Heat to boiling. Reduce heat and gently boil 3-5 minutes.
  3. Add white wine, cayenne pepper, orange juice and sugar. Heat to boiling. Gently boil 7-10 minutes, stirring frequently.
  4. In a large braising pan heat oil over medium high heat. Add seafood a little at a time browning evenly after each addition (except for shrimp).
  5. Add sautéed seafood and shrimp to sauce. Heat to a gentle boil for 4-6 minutes, stirring occasionally.
Recipe By


Scott Gilbert, CEC, AAC, HGT
Director of Culinary
Custom Culinary, Inc.



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