Creamy Curried Shrimp With Coconut Rice Recipe
Ingredients
| 1 cup Brand Rice | ||
| Water | 1/2 Cup (16 tbs) | |
| Salt | 1 Teaspoon | |
| Butter/Margarine | 1 Tablespoon | |
| 1/2 cup flaked coconut, toasted, if desired | ||
| Onion | 1 Medium, chopped | |
| Apple | 1 Medium, chopped | |
| Garlic | 1 Clove (5gm), minced | |
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Curry powder | 1 Tablespoon | |
| Flour | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Ground ginger | 1 /4 Teaspoon | |
| Half and Half | 2 Cup (16 tbs) | |
| Milk | 1/2 Cup (16 tbs) | |
| 1 lb. cooked shrimp | ||
| Lemon juice | 1 Tablespoon | |
| 1 or 2 bananas, peeled, quartered lengthwise and cut in 1-in.-thick pieces, if desired | ||
Directions
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.
Stir.
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.
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.
Stir.
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.
Chef
