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 www.synapse.com/~gemini