Curried Shrimp Recipe
There's nothing to beat this Curried Shrimp when it comes to shrimp and coconut dishes ! Just try this fabulous shrimp preparation with rice or any other suitable course and tell me what you liked it best with !Your suggestions for the Curried Shrimp is welcome !
Ingredients
1 1/2 pounds medium-size fresh shrimp
2 tablespoons oil
1 onion, finely chopped
1/2 green pepper, finely chopped
1 tablespoon curry powder
1/4 teaspoon cumin
Dash cayenne pepper
2 tablespoons flour
1 1/2 cups chicken broth
1 teaspoon lemon juice
1 tablespoon tomato paste
Directions
Peel and devein the shrimp and leave to one side.
Heat the oil in a 1 1/2 quart glass or ce ramic casserole on the highest setting for 30 seconds.
Add the onion and green pepper and cook for 1 minute.
Stir in the curry powder, cumin, and cayenne pepper.
Cook for 20 seconds.
Stir in the flour.
Stir in the chicken broth, lemon juice, and tomato paste with a wire whisk.
Cook for 3 minutes.
Add the shrimp and cook 3 minutes.
Serve with rice and chutney.
Sprinkle with toasted coconut.
To make toasted coconut, spread 1 cup grated coconut on a paper plate and cook, uncovered, on the highest setting for 2 minutes.
Stir the coconut and cook for 1 minute more.
Sprinkle part of the coconut over the shrimp and serve the remainder in a separate bowl.
Heat the oil in a 1 1/2 quart glass or ce ramic casserole on the highest setting for 30 seconds.
Add the onion and green pepper and cook for 1 minute.
Stir in the curry powder, cumin, and cayenne pepper.
Cook for 20 seconds.
Stir in the flour.
Stir in the chicken broth, lemon juice, and tomato paste with a wire whisk.
Cook for 3 minutes.
Add the shrimp and cook 3 minutes.
Serve with rice and chutney.
Sprinkle with toasted coconut.
To make toasted coconut, spread 1 cup grated coconut on a paper plate and cook, uncovered, on the highest setting for 2 minutes.
Stir the coconut and cook for 1 minute more.
Sprinkle part of the coconut over the shrimp and serve the remainder in a separate bowl.
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