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Shrimp Curry With Orange Rice

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  Orange rice 1 Cup (16 tbs)
  Water 4 Cup (64 tbs)
  Salt To Taste
  Shrimp 1⁄2 Pound (Medium Or Large)
  Butter/Margarine 1⁄2 Cup (8 tbs)
  All purpose flour 1⁄3 Cup (5.33 tbs)
  Finely shredded gingerroot 2 Tablespoon
  Curry powder 3 Teaspoon (More If Desired)
  Half and half 3⁄4 Cup (12 tbs)
  Lemon juice 4 Teaspoon (Or To Taste)
  Dry sherry 1 Tablespoon (Or To Taste)
  Pepper To Taste
  Chopped green onions 1⁄2 Cup (8 tbs), chopped
  Dry roasted peanuts 1⁄4 Cup (4 tbs)
  Toasted shredded coconut 1⁄4 Cup (4 tbs)
  Raisins 1 Tablespoon
  Diced apple 1⁄2 Cup (8 tbs), diced
  Crystallized ginger 1 Tablespoon, chopped
  Water 2 1⁄2 Cup (40 tbs)
  Finely shredded orange peel 1 1⁄2 Tablespoon
  Freshly squeezed orange juice 3⁄4 Cup (12 tbs)
  Butter/Margarine 2 Tablespoon
  Salt 3⁄4 Teaspoon
  Uncooked long grain white rice 1⁄2 Cup (8 tbs)

Prepare Orange Rice.
In a large saucepan, bring lightly salted water to a boil.
Add shrimp; cook 2 to 3 minutes or until firm and pink.
Shell and devein shrimp; set aside.
Melt butter or margarine in a large saucepan.
Stir in flour, gingerroot and curry.
Stirring constantly, cook until mixture is smooth and bubbly.
Gradually stir in half and half, lemon juice and sherry.
Season with salt and pepper to taste.
Add cooked, shelled shrimp; heat through.

Recipe Summary

Main Dish

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Shrimp Curry With Orange Rice Recipe