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Shrimp Curry
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pounds shrimp
cups heavy cream
cup light cream
/2 teaspoon salt
cups minced onions
/4 cup minced green peppers
garlic clove, minced
/2 cup (1 stick) butter
/4 cup curry powder
/4 cup all−purpose flour
cups chicken stock
Put shrimp in bowl; add heavy cream, light cream and salt. Toss mixture and chill, covered.
In large saucepan sauté onion , green pepper and garlic until soft. Add curry powder and flour. Cook
until thick. Remove from heat and add chicken stock. Return to heat, stir until thick, 15 minutes. Pour
the shrimp and cream into colander, set over a bowl and let drain 5 minutes. Reserve shrimp, and add
cream to saucepan, stirring until thick. Simmer sauce 30 minutes. Add shrimp last 5 minutes. Cook
until shrimp are pink.
Serves 8.
Serve with rice, chutney, fresh pineapple, chopped scallions, coconut and peanuts as side dishes.
Shrimp Curry
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