Homemade Curried Shrimp
|Jumbo shrimp/Pound frozen shrimp||1 1⁄2 Pound|
|Frozen shrimp||1 1⁄2 Pound|
|Salt water||1⁄2 Teaspoon|
|Raisins||1⁄4 Cup (4 tbs)|
|Cold water||2 Tablespoon|
|Curry powder||1 Tablespoon|
Cook raw shrimp with 1/2 teaspoon salt in water to cover.
Remove black veins; reserve cooking liquid.
Or cook frozen shrimp according to label directions.
Peel and chop onions.
Soak raisins in cold water.
Melt butter or margarine in skillet; saute onions until transparent.
Add curry powder and 1 teaspoon salt; saute 3 minutes, scraping pan to prevent sticking.
Remove from heat, and stir in flour, apples, drained raisins, shrimp liquid and shrimp.
Return to low heat, and simmer very gently at least 1/2 hour; if necessary add a little extra liquid.
Add sugar and seasoning after carefully tasting.
When it is just right, remove from heat, and keep in refrigerator overnight.
Reheat over low heat or boiling water.
Serve with hot fluffy rice, and accompany with chutney, chopped hard-cooked eggs, salted nuts, fresh coconut chips, drained pineapple chunks and so forth.
Note: Good curry is a nice balance between sweet, sour and spicy flavors.
To achieve it, you have lemon juice, sugar and curry powder.
Amount of curry powder depends on its strength and your taste.