Coconut Curried Shrimp
|Boiling water||2 1⁄2 Cup (40 tbs)|
|Chicken bouillon cubes||2|
|Cream||1 Cup (16 tbs)|
|Fresh coconut||1⁄3 Cup (5.33 tbs)|
|Salad oil||2 Tablespoon|
|Diced celery||1⁄2 Cup (8 tbs)|
|Chopped onion||1⁄3 Cup (5.33 tbs)|
|Garlic||1 Clove (5 gm)|
|Flour||1⁄4 Cup (4 tbs)|
|Curry powder||1 Tablespoon|
|Lemon juice||2 Tablespoon|
|Worcestershire sauce||1 Teaspoon|
|Chili pepper seeds||1⁄8 Teaspoon|
|Grated lemon rind||1⁄4 Teaspoon|
|Chopped parsley||2 Tablespoon|
Add shrimp and salt to boiling water.
Cover, and bring to boil.
Turn heat low, and simmer 2 to 5 minutes (small shrimp will take 2 minutes, large shrimp 5 minutes).
Drain, reserving liquid.
Crumble chicken-bouillon cubes into liquid, and set aside.
Peel and devein shrimp if necessary.
Heat cream and coconut together until bubbly; set aside.
Heat butter or margarine and oil, arid add celery, onion and garlic.
Saute' slowly until vegetables are transparent, about 5 minutes.
Stir in flour and curry powder; then slowly add shrimp liquid, and cook until smoothly thickened.
Add next 4 ingredients and coconut mixture.
When blended, add parsley and shrimp, and reheat thoroughly.
Salt to taste.
If thick, dilute with cream or dry sherry.
Serve over hot Fluffy Rice.