Curry Of Shrimp, Suzanne Recipe
Ingredients
| Butter/Margarine | 1/3 Cup (16 tbs) | |
| 3 tablespoons enriched flour | ||
| Curry powder | 2 Tablespoon | |
| Salt | 1/2 Teaspoon | |
| Paprika | 1/4 Teaspoon | |
| Dash nutmeg | ||
| Light cream | 2 Cup (16 tbs) | |
| 3 cups cleaned cooked shrimp | ||
| Finely chopped ginger | 1 Tablespoon, candied | |
| Lemon juice | 1 Tablespoon | |
| Cooking sherry | 1 Teaspoon | |
| 1 teaspoon onion juice | ||
| Dash Worcestershire sauce | ||
| Salt | To Taste | |
Directions
Melt butter; blend in flour, curry powder, salt, paprika, and nutmeg.
Gradually stir in cream; cook and stir till mixture thickens.
Add remaining ingredients; heat through.
(To pour into individual casseroles; bake in hot oven (400°) about 10 minutes or until top is lightly browned.) Serve with Orange Rice and condiments: Currant Chutney, finely shredded orange peel, flaked coconut, chopped roasted peanuts, watermelon pickles.
Gradually stir in cream; cook and stir till mixture thickens.
Add remaining ingredients; heat through.
(To pour into individual casseroles; bake in hot oven (400°) about 10 minutes or until top is lightly browned.) Serve with Orange Rice and condiments: Currant Chutney, finely shredded orange peel, flaked coconut, chopped roasted peanuts, watermelon pickles.
Chef
