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Madras Shrimp

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Ingredients
  Olive oil 1⁄3 Cup (5.33 tbs)
  Finely chopped onion 2 Cup (32 tbs)
  Finely chopped green pepper 1 Cup (16 tbs)
  Finely chopped celery 1⁄2 Cup (8 tbs)
  Italian plum tomatoes with basil 16 Ounce (1 Can)
  Canned italian plum tomatoes with basil 16 Ounce (1 Can)
  Tomato puree 1 Cup (16 tbs)
  Cayenne 1⁄4 Teaspoon
  Garlic 1 Clove (5 gm), peeled, finely chopped
  Garlic 1 Clove (5 gm), peeled and finely chopped
  Curry powder 2 Tablespoon (Imported)
  Cooked shrimp 3 Pound
  Bay leaves 2 Medium
  Salt To Taste
  Pepper To Taste
Directions

1. Heat the oil in a heavy 2-quart pot. Add the onion, green pepper, and celery and cook until soft, stirring frequently. Add the tomatoes, tomato puree, cayenne, garlic, bay leaves, and salt and pepper to taste.
2. Bring to a boil and add the curry powder. Lower the heat, cover, and simmer for 20 minutes. If the sauce seems too thick, thin it with a little chicken stock or water. Cool, cover, and refrigerate.
3. To serve, add the shrimp to the sauce and simmer for 10 minutes.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
Mediterranean
Course: 
Appetizer
Method: 
Boiled
Dish: 
Curry
Ingredient: 
Shrimp
Interest: 
Gourmet, Healthy
Preparation Time: 
10 Minutes
Cook Time: 
30 Minutes
Ready In: 
40 Minutes
Servings: 
4

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