Curried shrimp version
6 Servings
Ingredients
Quantity | 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 |
Salt and pepper | ||
Juice of 1/2 of lemon |
Directions
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
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