Linguine With Curried Seafood
|Butter||1⁄4 Cup (4 tbs)|
|Chopped onions||1 1⁄2 Cup (24 tbs)|
|Chopped carrots||1⁄2 Cup (8 tbs)|
|Chopped celery||1⁄2 Cup (8 tbs)|
|Crushed garlic||1 Tablespoon|
|Green apple||1 1⁄2 Cup (24 tbs), unpeeled and diced (Approximately 1 Apple)|
|Chopped tomato||3⁄4 Cup (12 tbs)|
|Dry thyme||1⁄2 Teaspoon|
|Curry powder||2 Tablespoon (Or To Taste)|
|Flour||1⁄4 Cup (4 tbs)|
|Hot chicken stock||2 Cup (32 tbs)|
|Heavy cream||1⁄4 Cup (4 tbs)|
|Butter||1⁄3 Cup (5.33 tbs)|
|Chopped mushrooms||8 Ounce|
|Medium shrimp||8 Ounce, deveined, and cut in half|
|Scallops||8 Ounce (Preferable Bay)|
Cook in boiling water until al dente (firm to the bite).
Drain and set aside.
Meanwhile, prepare sauce.
Heat in skillet.
Add and cook until soft, approx 10 minutes.
Add and cook on a medium heat for 5 minutes.
Add and cook on a low heat 3 more minutes.
Add, reduce heat, and simmer, uncovered, about 15 minutes.
The chef recommends as much as 1/4 cup curry, but use according to your taste.
Add and simmer 3 minutes.
Strain sauce, pressing vegetables with the back of a spoon to squeeze out liquid.
Melt in large skillet.
Add and saute for 3 minutes.
Add and saute until seafood is barely cooked.
Add pasta and curry sauce to seafood mixture and toss thoroughly.