Curried Shrimp

Recipe Ingredients

1 cup	237ml	Fish stock or water
1/2 cup	31g / 1.1oz	Chopped onion
1 tablespoon	15ml	Turmeric
1/2 tablespoon	7.5ml	Peeled and minced fresh ginger
1 teaspoon	5ml	Salt
2 lbs	908g / 32oz	Medium shrimp shells on
2 tablespoons	30ml	Peanut oil
1 1/2 tablespoons	22ml	Flour
1 tablespoon	15ml	Curry powder
		Salt and pepper
1/2		Lemon - juice of

Recipe Instructions

Mix the stock, onion, turmeric, salt and ginger to a 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 slotted spoon. Strain and reserve the shrimp broth.

Peel the shrimp and discard the shells.

In a medium 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 and the lemon juice. Adjust salt and add some black pepper.

Cook until the shrimp are hot, 2 minutes.

Serve immediately, over white rice.

Source:
Pete Laughlin, Woodward

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.