So here is my recipe for the Shrimp "Curry" I make. I use the quotes because I use a Rue for the sauce, and that may not be the correct way to make a curry. I like the recipe so this works for me!!
Recipe:
2-3 cups steamed white rice
1 pkg shrimp prepped tails off (41-60 deveined package)
1 small red onion diced
1 finley diced carrot (optional)
1 tbsp. garlic
1/3 cup flour
1/3 cup butter
1-2 Tbsp curry powder
24 ounces chicken stock
1/2-1 cup Half and Half or Heavy Cream
Salt and pepper to taste
Directions:
1. Finely dice onion and carrot. I used a manual food processor to get them extra small. Sauté in a pan on medium heat with a little butter or oil and pinch of salt until translucent.
2. Next add flour and butter to the onions and stir until butter is melted and flour combined. while stirring let flour cook for about 30 seconds. You can also add some curry at this step, but it will make the dish spicier so start off with a small amount.
3. After about 30 seconds slowly add chicken stock in stages and stir continuously. Just add little splashes at a time and combine with flour. If you add to much liquid too quickly the mixture won't combine and you will have clumps.
4. Once all stock is added and combined with flour mixture add the dairy, and remaining curry powder. If the kids are eating with me I only use 1 Tbsp, but if I am alone I like 2 Tbsp. or more. you going to want to add probably 2 or 3 tsp of salt(depending on the broth used) and half that amount of pepper. let the curry simmer for a few minutes and taste test before adding more salt. I like to let the curry simmer for about 5 - 10 minutes until it starts getting a little thicker. once you are happy with the thickness add your uncooked shrimp. Once the shrimp is cooked you are ready to eat! I like to serve on top of the rice, but it is also fun to mix the rice directly into the curry.
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