Curried Shrimps Recipe
Ingredients
| Butter/Margarine | 1/4 Cup (16 tbs) | |
| Celery | 1/4 Cup (16 tbs), minced | |
| Onions | 1/4 Cup (16 tbs), sliced | |
| Flour | 1/4 Cup (16 tbs) | |
| 1 1/2 cups milk, cream or evaporated milk | ||
| Broth | 1 Cup (16 tbs), canned | |
| Salt | 1/2 Teaspoon | |
| Curry powder | 1/2 Teaspoon | |
| 1 pound cleaned cooked or canned shrimps | ||
| 2 hard-cooked eggs, sliced | ||
| Hot cooked rice | 4 Cup (16 tbs) | |
Directions
1. Heat the butter in a saucepan and saute the celery and onions 5 minutes.
2. Blend in the flour, gradually add the milk or cream, stirring as you add. Add the clam broth, salt and curry powder. Cook 3 minutes, stirring. Add the shrimps and eggs.
Arrange the rice in a ring or mound on a warmed platter.
Pour the shrimps into the center of the ring or over the mound.
2. Blend in the flour, gradually add the milk or cream, stirring as you add. Add the clam broth, salt and curry powder. Cook 3 minutes, stirring. Add the shrimps and eggs.
Arrange the rice in a ring or mound on a warmed platter.
Pour the shrimps into the center of the ring or over the mound.
Chef
