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Curried Shrimps With Boiled Rice

Francois.Marin's picture
Ingredients
  Shrimps 13 1⁄4 Ounce (1 can)
  Rice 1 Cup (16 tbs)
  Chutney 3 Tablespoon (for serving)
  Salted peanuts 3 Tablespoon (for serving)
For curry sauce:
  Curry powder 1 Tablespoon
  Onion 1 Large, sliced or chopped
  Butter 2 Tablespoon
  Flour 1 Tablespoon
  Stock 1 1⁄2 Cup (24 tbs) (made from chicken bouillon cubes, or powdered or canned consomme)
  Red currant jelly/Apricot jam 1 Tablespoon
  Lemon juice 1 Dash (1 squeeze)
  Canned tomatoes 8 Ounce (1 can)
  Salt and pepper To Taste
Directions

Method First prepare curry sauce: fry onion in butter until lightly brown.
Add curry powder to pan and fry 1-2 minutes more.
Remove from heat and stir in flour.
Add stock, return to heat and bring to a boil, stir- ring constantly.
Simmer sauce for 15-20 min- utes.
Add red currant jelly, or the apricot jam, lemon juice and tomatoes.
Simmer mixture for about 5 minutes.
Taste and adjust season- ing, cover and set aside.
Pour rice into a large pan of boiling water, at least 3 quarts to 1 cup rice.
Boil, stirring occasionally, with a fork, for about 12 minutes, or until the rice is tender.
Take care not to overcook.
Drain in a colander, pour hot water over the rice to remove excess starch and drain thoroughly.
Transfer rice to a dish and let it dry in a warm place.
Put shrimps in an ovenproof serving dish and spoon over the curry sauce.
Cover and heat in a low oven (300°F) for 15-20 minutes.
Serve with rice, chutney and peanuts.

Recipe Summary

Cuisine: 
American
Course: 
Main Dish
Servings: 
4

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