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Creamy Curried Shrimp With Coconut Rice

  Brand rice 1 Cup (16 tbs)
  Water 2 1⁄2 Cup (40 tbs)
  Salt 1 Teaspoon
  Butter/Margarine 1 Tablespoon
  Flaked coconut 1⁄2 Cup (8 tbs), toasted (if desired)
  Onion 1 Medium, chopped
  Apple 1 Medium, peeled and chopped
  Garlic 1 Clove (5 gm), minced
  Butter/Margarine 1⁄4 Cup (4 tbs)
  Curry powder 1 Tablespoon (to taste)
  Flour 2 Tablespoon
  Salt 1⁄2 Teaspoon
  Ground ginger 1⁄4 Teaspoon
  Half and half 2 Cup (32 tbs)
  Milk 1⁄2 Cup (8 tbs)
  Cooked shrimp 1 Pound
  Lemon juice 1 Tablespoon
  Bananas 2 , peeled, quartered lengthwise and cut in 1-in.-thick pieces (if desired)

Cook rice with water, 1 teaspoon salt and 1 tablespoon butter or margarine according to package directions.
Stir coconut into hot cooked rice, if desired.
In a large skillet, cook onion, apple and garlic in 1/4 cup butter or margarine until onion is tender, but not brown.
Add curry powder.
Cook 2 to 3 minutes, being careful curry powder does not burn.
Stir in flour, 1-1/2 teaspoons salt and ginger.
Add half and half and milk.
Cook until sauce is thickened, stirring constantly.
Add shrimp and lemon juice.
Heat thoroughly.

Recipe Summary

Main Dish

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