Shrimp And Onion Curry Recipe
Ingredients
| Flour | 3/4 Cup (16 tbs) | |
| Curry powder | 3 1/2 Teaspoon | |
| Salt | 4 Teaspoon | |
| Ginger | 1/2 Teaspoon | |
| Sugar | 2 1/2 Teaspoon | |
| 1 cup minced Bermuda onion | ||
| Apple | 1 Cup (16 tbs), diced | |
| Butter | 3/4 Cup (16 tbs) | |
| Chicken broth | 4 Cup (16 tbs) | |
| Milk | 2 Cup (16 tbs) | |
| Butter | 3 Teaspoon | |
| 3 lbs. shrimp, shelled and deveined | ||
| 1 1/2 lbs. fresh mushroom caps, cleaned | ||
| Melted butter | 1/4 Cup (16 tbs) | |
| Lemon juice | 2 Teaspoon | |
| Cooked rice | 2 Cup (16 tbs) | |
| Minced parsley | ||
Directions
Mix together the first 5 ingredients and set aside.
Saute- onion and apple in 3/4 cup butter until tender; blend in flour mixture.
Slowly stir in broth and milk; simmer until thickened, stirring often.
Remove from heat.
Saute" shrimp in 3 tablespoons butter.
Drain and add to curry sauce.
Place mushroom caps in shallow pan and brush with melted butter; broil 3 minutes.
Turn and brush with butter and broil another 3 minutes.
Add to curry sauce with lemon juice.
Can be refrigerated at this point.
Before serving, reheat curry.
Garnish with minced parsley
Saute- onion and apple in 3/4 cup butter until tender; blend in flour mixture.
Slowly stir in broth and milk; simmer until thickened, stirring often.
Remove from heat.
Saute" shrimp in 3 tablespoons butter.
Drain and add to curry sauce.
Place mushroom caps in shallow pan and brush with melted butter; broil 3 minutes.
Turn and brush with butter and broil another 3 minutes.
Add to curry sauce with lemon juice.
Can be refrigerated at this point.
Before serving, reheat curry.
Garnish with minced parsley
Chef
