Curried Shrimp
Yield
6 servingsPrep
15 minCook
20 minReady
35 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | cup |
fish stock
or water |
|
| ½ | cup |
onions
chopped |
|
| 1 | tablespoon |
turmeric
|
|
| 1 | tablespoon |
ginger
peeled, minced, fresh |
|
| 1 | teaspoon |
salt
|
|
| 2 | pounds |
shrimp
medium shells |
|
| 2 | tablespoons |
peanut oil
|
|
| 1 ½ | tablespoons |
all-purpose flour
|
|
| 1 | tablespoon |
curry powder
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
lemon juice
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
fish stock
or water |
|
| 118 | ml |
onions
chopped |
|
| 15 | ml |
turmeric
|
|
| 15 | ml |
ginger
peeled, minced, fresh |
|
| 5 | ml |
salt
|
|
| 907.2 | g |
shrimp
medium shells |
|
| 3E+1 | ml |
peanut oil
|
|
| 23 | ml |
all-purpose flour
|
|
| 15 | ml |
curry powder
|
|
| 1 | x |
salt and black pepper
|
*
|
| 1 | x |
lemon juice
|
*
|
Directions
1) Mix the stock, onion, turmeric, ginger, and salt in a medium-sized saucepan and bring to a boil. Add the shrimp, stir, cover, and simmer over medium heat until the shrimp turn pink, 3 to 4 minutes.
Remove the shrimp with a slotterd spoon. Strain and reserve the broth; peel the shrimp.
2) In a medium sized saucepan, heat the oil over medium heat. Add then flour and stir, cooking until its browns a bit, 3 to 4 minutes. Add the curry powder, stir, and cook and additional minute. Add the shrimp broth a little at a time, stirring after each addition to keep it smooth; the sauce will not become extremely thick, but creamy.
Add the shrimp, salt and pepper, and lemon juice. Cook until the shrimp are hot., 2 minutes, and serve immediately, over white rice.
