Shrimp And Onion Curry
|Flour||3⁄4 Cup (12 tbs)|
|Curry powder||3 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)|
|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|
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