Serve this shrimp curry with hot cooked rice and a salad for a complete meal.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes
Ingredients:
- 2 pounds uncooked shrimps in shells
- Salt
- 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
Preparation:
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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