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1 Shrimp Curry on Wed Jul 23, 2008 10:09 pm


2 pounds uncooked shrimps in shells
1/2 cup butter or margarine
1 small onion, thinly sliced
1 clove garlic
2 tablespoons curry powder
1 cup pineapple juice
Pepper and paprika
1/2 teaspoon ground ginger
2 carrots, thinly sliced
1 celery rib, thinly sliced
2 tablespoons cornstarch
2 tablespoons lemon juice
hot cooked rice

Cook shrimp in boiling salted water to cover just until they turn pink. Drain, reserving 3 cups liquid. Remove shells from shrimp and devein. Heat butter or margarine in heavy skillet until it begins to bubble. Lightly brown onion and garlic in the butter; remove. Fry curry powder in the butter until deep brown. Add the 3 cups of reserved shrimp liquid, pineapple juice, seasonings, and sliced vegetables. Mix cornstarch with a little water until smooth. Add to mixture.

Simmer 15 minutes, stirring occasionally. Add shrimp and heat through. Stir in lemon juice. Serve with hot cooked rice.
Shrimp curry recipe serves 4 to 6.

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