Shrimp Curry With Orange Rice Recipe
Ingredients
| Orange Rice | ||
| Water | ||
| Salt | To Taste | |
| 1-1/2 lbs. medium or large shrimp | ||
| Butter/Margarine | 1/2 Cup (16 tbs) | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Ginger root | 1/2 Tablespoon, finely shredded | |
| 2-1/2 to 3 teaspoons curry powder, more if desired | ||
| Half and Half | 3/4 Cup (16 tbs) | |
| Lemon juice | 4 Teaspoon | |
| Dry sherry | 1 Tablespoon | |
| Pepper | 1 | |
| Chopped green onions | ||
| Dry-roasted peanuts | ||
| Toasted shredded coconut | ||
| Raisins | ||
| Diced apple | ||
| Chopped crystallized ginger | ||
| Water | 1/2 Cup (16 tbs) (Orange Rice:) | |
| Orange peel | 1/2 Tablespoon, finely shredded (Orange Rice:) | |
| Squeezed orange juice | 3/4 Cup (16 tbs) (Orange Rice:) | |
| Butter/Margarine | 2 Tablespoon (Orange Rice:) | |
| Salt | 3/4 Teaspoon (Orange Rice:) | |
| 1-1/2 cups uncooked long-grain white rice | ||
Directions
Prepare Orange Rice.
In a large saucepan, bring lightly salted water to a boil.
Add shrimp; cook 2 to 3 minutes or until firm and pink.
Shell and devein shrimp; set aside.
Melt butter or margarine in a large saucepan.
Stir in flour, gingerroot and curry.
Stirring constantly, cook until mixture is smooth and bubbly.
Gradually stir in half and half, lemon juice and sherry.
Season with salt and pepper to taste.
Add cooked, shelled shrimp; heat through.
In a large saucepan, bring lightly salted water to a boil.
Add shrimp; cook 2 to 3 minutes or until firm and pink.
Shell and devein shrimp; set aside.
Melt butter or margarine in a large saucepan.
Stir in flour, gingerroot and curry.
Stirring constantly, cook until mixture is smooth and bubbly.
Gradually stir in half and half, lemon juice and sherry.
Season with salt and pepper to taste.
Add cooked, shelled shrimp; heat through.
Chef
