Creamy curried shrimp
4 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Large shrimp |
| 1 | medium | Onion chopped fine |
| 1 | small | Green pepper, seeded and cut |
| Into strips | ||
| ¼ | cup | Butter |
| 1 | Clove garlic, minced | |
| 2 | teaspoons | Curry powder |
| ¼ | cup | Brandy, heated until luke |
| Warm | ||
| 1 | teaspoon | Paprika |
| ½ | teaspoon | Salt |
| ½ | cup | Whipping cream |
| 3 | Drops tabasco sauce | |
| Fluffy rice | ||
Directions
1) Shell and devein shrimp.
2) In a large frying pan cook onions and pepper strips in heated butter until soft but not brown. Mix in garlic and curry powder. cook about 30 seconds.
3) Add uncooked shrimp in a single layer. Drizzle with brandy and ignite, and cook, stirring lightly, until flames subsides. Sprinkle with paprika and salt.
4) Mix in cream. Cook over medium heat for 2-3 minutes, stirring frequently, until shrimp are pink and firm to the touch and liquids is reduced slightly.
5) Taste, add salt if needed. Season with tabasco sauce to taste.
Serve curried shrimp over rice. Submitted By VERNON PHIPPS On 09-13-95