Curried Shrimp Version
- 1 c Fish stock or water
- 1/2 c Chopped onion
- 1 tb Turmeric
- 1 tb Peeled & minced fresh ginger
- 1 ts Salt
- 2 lb Medium shrimp shells on
- 2 tb Peanut oil
- 1 1/2 tb Flour
- 1 tb Curry powder
- Salt and pepper
- 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.
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.
