Yield: 6 Servings
|1 cup||Fish stock or water|
|½ cup||Chopped onion|
|1 tablespoon||Peeled & minced fresh ginger|
|2 pounds||Medium shrimp shells on|
|2 tablespoons||Peanut oil|
|1 tablespoon||Curry powder|
|\N \N||Salt and pepper|
|\N \N||Juice of 1/2 of lemon|
1) Mix the stock, onion, turmeric, ginger, and salt in a medium-sized saucepan and bring to a boil. Add the shrimp, stir, cover, and simmer over medium heat until the shrimp turn pink, 3-4 minutes. Remove the shrimp with a slotterd spoon. Strain and reserve the broth; peel the shrimp.
2) In a medium sized saucepan, heat the oil over medium heat. add then flour and stir, cooking until its browns a bit, 3-4 minutes. add the curry powder, stir, and cook and additional minute. add the shrimp broth a little at a time, stirring after each addition to keep it smooth; the sauce will not become extremely thick, but creamy. Add the shrimp, salt and pepper, and lemon juice. Cook until the shrimp are hot., 2 minutes, and serve immediately, over white rice.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini