Curried Shrimp, from www.PremierSystems.Com/recipes. Recipe by Bruce Moffitt for the Triangle Market, Cedar Crest, NM|
This is an interesting version of a curry. It is a rich sauce, but rather understated as curries go, and it very nicely showcases the delicate flavor of prime shrimp. It is also a quick recipe to do, and is a natural for the tableside chafing dish. This recipe is for two, but can easily be expanded for any number of diners.
Simmer for a few minutes and add: 3/4 lb. large shrimp with heads off but unshelled. Simmer five minutes, drain, peel and reserve shrimp.
- 1 qt. water
- 1/4 cp. celery top
- 2 bay leaves
- Tsp. whole black peppercorns
- Couple hot, dry red chiles
- Small wad of parsely
Melt 2 Tbl. Butter in frying pan or chafing dish, add:
Saute gently for a couple minutes, add 2 tsp. curry powder
- 1/2 cp. thin slice onions
- 1/2 cp. thin sliced green pepper
Saute a bit more, add splash of white wine
When nearly dry, add 1 cp. sour creme
Bring to simmer, add:
Bring gently back to a bare simmer, stirring. Do not boil or it will curdle. Serve on rice with a selection of condiments such as chutney, chili paste, roasted peanuts, coconut, chopped cilantro, lemon or lime slices, various sambals and the like.
- The reserved shrimp
- A bit of salt and pepper
- 1 Tbl pimento or chopped fresh red pepper
Return to previous page