Curried shrimp version

Yield: 6 Servings

Measure Ingredient
1 cup Fish stock or water
½ cup Chopped onion
1 tablespoon Turmeric
1 tablespoon Peeled & minced fresh ginger
1 teaspoon Salt
2 pounds Medium shrimp shells on
2 tablespoons Peanut oil
1½ tablespoon Flour
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

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