Shrimp and swordfish curry from Cooking for Jeffrey: A Barefoot Contessa Cookbook (page 124) by Ina Garten

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Notes about this recipe

  • anya_sf on July 02, 2017

    I made this for 2 people using 1/3 of the seafood, but made 1/2 the sauce, thinking I like a lot of sauce. There was plenty of sauce for 3, though, so next time I'd leave the proportions as they are. I wanted extra veggies, so I used the whole bell pepper, and added a diced zucchini with the tomatoes, then some peas at the end. I accidentally used diced tomatoes with green chiles, but that worked OK here. My shrimp were frozen and I didn't bother thawing them, as they cooked just fine in the curry. Served with jasmine rice. It was pretty good and had some spice, but I prefer creamier curries.

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