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Shrimp And Onion Curry

Ingredients
  Flour 3⁄4 Cup (12 tbs)
  Curry powder 3 1⁄2 Teaspoon
  Salt 4 Teaspoon
  Ginger 1⁄2 Teaspoon
  Sugar 2 1⁄2 Teaspoon
  Minced bermuda onion 1 Cup (16 tbs)
  Pared diced apple 1 Cup (16 tbs)
  Butter 3⁄4 Cup (12 tbs)
  Chicken broth 4 Cup (64 tbs)
  Milk 2 Cup (32 tbs)
  Butter 3 Teaspoon
  Shrimp 3 Pound, shelled and deveined
  Mushroom caps 1 1⁄2 Pound, cleaned (Fresh)
  Melted butter 1⁄4 Cup (4 tbs)
  Lemon juice 2 Teaspoon
  Cooked rice 2 Cup (32 tbs)
  Minced parsley 1 Tablespoon
Directions

Mix together the first 5 ingredients and set aside.
Saute- onion and apple in 3/4 cup butter until tender; blend in flour mixture.
Slowly stir in broth and milk; simmer until thickened, stirring often.
Remove from heat.
Saute" shrimp in 3 tablespoons butter.
Drain and add to curry sauce.
Place mushroom caps in shallow pan and brush with melted butter; broil 3 minutes.
Turn and brush with butter and broil another 3 minutes.
Add to curry sauce with lemon juice.
Can be refrigerated at this point.
Before serving, reheat curry.
Garnish with minced parsley

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Method: 
Grilling
Dish: 
Curry
Ingredient: 
Shrimp
Servings: 
18

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