Curried Shrimp and Rice Recipe
Ingredients
| Hot cooked rice | 3 Cup (16 tbs) | |
| Butter | 2 Tablespoon | |
| Parsley | 2 Tablespoon, minced | |
| Onion | 1 Tablespoon, chopped | |
| Flour | 3 Tablespoon (Curry powder - 1 teaspoon) | |
| Chicken broth | 1 Cup (16 tbs) (Curry powder - 1 teaspoon) | |
| Rich milk - 1 cup | ||
| Salt | 1/4 Teaspoon (Curry powder - 1 teaspoon) | |
| Shrimp - 2 cups, cooked cleaned | ||
Directions
MAKING
1 In a pan, cook rice in boiling salted water.
2 With fork lift through rice to fluff the grains, when done.
3 Mix in butter and parsley.
4 In a greased mold, firmly pack the mixture.
5 Keep hot in a pan of boiling water, on top of stove.
6 Meanwhile In a skillet, cook onion in butter until transparent.
7 Blend in flour and curry powder, mixing well.
8 Pour in broth and milk.
9 Cook, stirring over low heat until the sauce is smooth and thick.
10 Add in salt for seasoning.
11 Mix in the shrimp.
12 Unmold the rice and pour prepared shrimp over.
SERVING
13 Serve decorated with hard boiled egg slices and parsley.
1 In a pan, cook rice in boiling salted water.
2 With fork lift through rice to fluff the grains, when done.
3 Mix in butter and parsley.
4 In a greased mold, firmly pack the mixture.
5 Keep hot in a pan of boiling water, on top of stove.
6 Meanwhile In a skillet, cook onion in butter until transparent.
7 Blend in flour and curry powder, mixing well.
8 Pour in broth and milk.
9 Cook, stirring over low heat until the sauce is smooth and thick.
10 Add in salt for seasoning.
11 Mix in the shrimp.
12 Unmold the rice and pour prepared shrimp over.
SERVING
13 Serve decorated with hard boiled egg slices and parsley.
Chef
