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Charleston Style Shrimp Curry

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  Onion 1 Large
  Water 9 Cup (144 tbs)
  Large shrimp 3 Pound
  Onion 1 Large, finely chopped
  Finely chopped apple 1⁄2 Cup (8 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Water 1 Cup (16 tbs)
  Whipping cream 2 Cup (32 tbs)
  Curry powder 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Pepper 1⁄8 Teaspoon
  Hot cooked rice 1 Cup (16 tbs)

Bring 9 cups water to a boil; add shrimp, and return to a boil.
Reduce heat and simmer 3 to 5 minutes.
Drain well; rinse with cold water.
Peel and devein shrimp; set aside.
Saute onion, apple, and celery in butter for 5 minutes; add 1 cup water.
Cook, uncovered, over low heat for 25 minutes or until most of the liquid is absorbed.
Stir in whipping cream, curry powder, salt, and pepper; simmer, uncovered, 10 minutes.
Add shrimp, and simmer until thoroughly heated.
Serve over rice.
Serve curry with several of the following condiments: flaked coconut, toasted almonds, peanuts, raisins, fig preserves, chutney, pickle relish, crumbled bacon, bananas, chopped hard-cooked egg, chopped green pepper, and chopped onion.

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Charleston Style Shrimp Curry Recipe