Best Shrimp Curry Recipe
Ingredients
| Celery | 1 Cup (16 tbs), diced | |
| Onion | 1/2 Cup (16 tbs), chopped | |
| Butter | 1/4 Cup (16 tbs) | |
| Flour | 5 Tablespoon | |
| Salt | 1 Teaspoon | |
| Curry powder | 1 Teaspoon | |
| Sugar | 1/2 Teaspoon | |
| Ginger | 1/8 Teaspoon | |
| 2 chicken-bouillon cubes | ||
| Hot water | 2 Cup (16 tbs) | |
| 1 lb. cooked shrimp, drained | ||
| Lemon juice | 1/2 Teaspoon | |
| Sherry | 2 Tablespoon | |
Directions
GETTING READY
1. Dissolve bouillon cubes in water.
MAKING
2. In a 1-1/2-quart casserole put together celery, onion, and butter.
3. Cover the casserole with lid.
4. Cook on High for 6 to 7 minutes until onions and celery are limp.
5. Add flour, salt, curry powder, sugar and ginger; blend.
6. Cover the dish again.
7. Cook on High for 1 minute.
8. Slowly add bouillon to flour mixture, stir until smooth.
9. Cover the dish again.
10. Cook on High for 5 to 7 minutes until the sauce thickens and becomes smooth; stir occasionally.
11. Add shrimp and lemon juice to the casserole.
12. Cover the dish again.
13. Heat on High for 2 to 3 minutes to heat shrimp.
14. Add sherry and stir.
SERVING
15. Serve over hot rice with condiments.
1. Dissolve bouillon cubes in water.
MAKING
2. In a 1-1/2-quart casserole put together celery, onion, and butter.
3. Cover the casserole with lid.
4. Cook on High for 6 to 7 minutes until onions and celery are limp.
5. Add flour, salt, curry powder, sugar and ginger; blend.
6. Cover the dish again.
7. Cook on High for 1 minute.
8. Slowly add bouillon to flour mixture, stir until smooth.
9. Cover the dish again.
10. Cook on High for 5 to 7 minutes until the sauce thickens and becomes smooth; stir occasionally.
11. Add shrimp and lemon juice to the casserole.
12. Cover the dish again.
13. Heat on High for 2 to 3 minutes to heat shrimp.
14. Add sherry and stir.
SERVING
15. Serve over hot rice with condiments.
Chef
