Yield: 4 servings
|2 pounds||Shrimp -- peeled and|
|2 cups||Chicken stock 10 drops tabasco sauce 4 T curry powder|
|Salt and pepper to taste|
|½ cup||Dry vermouth or|
|1 cup||Dry white wine|
|½ cup||Grated emmenthal or|
|2 cups||Rice or buttered toast|
Preheat oven to 400. Steam the shrimps in a small amount of water in a tightly covered saucepan for 5 minutes until firm. Rinse with cold water, peel and devein them. Peel the onions and cut them into quarters. Saute them in margarine, sprinkling lightly Add the chicken stock, bring to the boil, lower the heat to moderate, stir and cook to reduce the sauce slightly, themixture should bubble while cooking.
Add the tabasco sauce, curry powder, salt and papper. Lower the heat and add the shrimps. Pouron the vermouth or wine and sprinkle with grated cheese. Place in the oven to brown. Serve with steamed rice or on buttered toast, with a green salad.
Recipe By : "The Flavors of Jerusalem" by Nathan and Goldman