CURRIED SHRIMP
This is an interesting version of Curried Shrimp. It is a rich sauce, but rather understated as curries go, and it very nicely showcases the delicate flavor of prime shrimp. Curried Shrimp is also a quick recipe to do, and is a natural for the tableside chafing dish.

This Curried Shrimp recipe is for two, but can easily be expanded for any number of diners.

1 qt. water
1/4 cp. celery top
2 bay leaves
Tsp. whole black peppercorns
Couple hot, dry red chiles
Small wad of parsely

Simmer for a few minutes and add:

3/4 lb. large shrimp with heads off but unshelled

Simmer five minutes, drain, peel and reserve.

2 Tbl. Butter

Melt in frying pan or chafing dish, add:

1/2 cp. thin slice onions
1/2 cp. thin sliced green pepper

Saute gently for a couple minutes, add:

2 tsp. curry powder

Saute a bit more, add:

Splash of white wine

When nearly dry, add

1 cp. sour creme

Bring to simmer, add:

The reserved shrimp
A bit of salt and pepper
1 Tbl pimento

Bring Curried Shrimp gently back to a bare simmer, stirring. Do not boil or it will curdle. Serve Curried Shrimp 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.

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