Shrimp Curry With Orange Rice
|Orange rice||1 Cup (16 tbs)|
|Water||4 Cup (64 tbs)|
|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)|
|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)|
|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)|
|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.