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Shrimp curry
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| Artist: |
_ |
| Categories: |
Curries, Seafood, Shrimp |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/4
| cup | Butter | | 1
| each | Apple or christophene (chayo | | 1
| x | Peeled and chopped | | 2
| cup | Chicken broth | | 1
| each | Bay leaf | | 1/4
| tbsp | Ground ginger | | 1
| x | Salt and freshly ground pepp | | 2
| lbs | Raw shrimp, cleaned and deve | | 3
| each | Medium onions finely chopped | | 1
| each | Garlic clove, minced | | 2
| tbsp | All-purpose flour | | 1
| tbsp | Lime or lemon juice | | 1
| tbsp | Whole peppercorns | | 2
| each | Medium sized tomatoes, peele | | 1
| x | Chopped | | 1
| tbsp | Curry powder |
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Procedures:
| 1 | In a large heavy skillet, melt the butter and add the onions, apple or christophne, garlic, and curry powder. | | 2 | Saute for about 5 minutes. | | 3 | Then stir in the flour. | | 4 | Add the chicken broth, lime or lemon juice, bay leaf, pepper corns, ginger, tomatoes, and salt and pepper to taste. | | 5 | Bring to a rolling boil. | | 6 | Reduce the heat and simmer for about 20 minutes, stirring occasionally. | | 7 | Add the shrimp, cover and cook for about 8 minutes, or until shrimp is pink. | | 8 | Discard bay leaf and peppercorns before serving. | | 9 | Serve over a bed of boiled rice with mango chutney or use to fill six-inch rotis. |
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