Hawaiian Shrimp Curry Recipe
Ingredients
| Butter/Margarine | 6 Tablespoon | |
| 1 medium-size onion, chopped | ||
| All purpose flour | 6 Tablespoon | |
| Ginger | 2 Teaspoon, chopped | |
| Curry powder | 2 Tablespoon | |
| 1 1/2 cups each canned coconut milk and regular milk | ||
| 1 1/2 pounds shelled cooked tiny shrimp | ||
| Salt | To Taste | |
| Hot cooked rice | ||
| Condiments | ||
Directions
Melt butter in a 4- to 5-quart pan over medium heat.
Add onion; stir often until limp, about 10 minutes.
Add flour, ginger, and curry powder, stirring for 1 to 2 minutes.
Remove from heat and add coconut and regular milk; stir to blend smoothly with flour mixture.
Return to medium heat; stir until just simmering.
Add shrimp and mix gently until hot.
Salt to taste.
Add onion; stir often until limp, about 10 minutes.
Add flour, ginger, and curry powder, stirring for 1 to 2 minutes.
Remove from heat and add coconut and regular milk; stir to blend smoothly with flour mixture.
Return to medium heat; stir until just simmering.
Add shrimp and mix gently until hot.
Salt to taste.
Chef
