Curry of shrimp
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 2 | tablespoons | Butter |
| 1½ | cup | Tart apples; pared, chopped fine |
| 2 | tablespoons | Flour (up to) |
| 2½ | teaspoon | Curry powder |
| Chopped fresh parsley | ||
| 1 | teaspoon | Salt |
| 2 | cups | Milk (up to) |
| 3 | cups | Cooked; cleaned shrimp, about 2 lbs in shell |
| Rice | ||
Directions
Melt butter in skillet. Add apples; cook 5 minutes. Stir in flour, curry powder, salt. Slowly blend in milk. Cook, stirring constantly, until mixture thickens. Add shrimp and heat through. Serve with hot rice garnished with parsley. Offer traditional curry condiments: chutney, chopped hard boiled eggs, salted peanuts, sliced greed onions, bananas and flaked coconut.
From the book <High Cotton Cookin'>, Marvell Academy Mothers Assn, Marvell, AR 72366, ISBN 0-918544-14-9, downloaded from Glen's MM Recipe Archive, .
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