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Prep Time: 15 Minutes Cook Time: 5 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Torn from one of my cookbooks that I picked up somewhere. I haven't made this yet but it seems interesting and easy. Goes well with fluffy rice and condiments such as: chopped banana, peanuts, raisins, chutney, fresh coconut chips, or chopped fresh peaches. If you want it spicy, add more curry powder to taste. Ingredients:
1 lb shrimp, uncooked, peeled, deveined |
1/2 medium onion, chopped |
2 tablespoons butter |
1 tablespoon all-purpose flour |
1/4 teaspoon salt |
1 pinch white pepper |
1 1/2 teaspoons curry powder |
1/8 teaspoon ginger |
1 teaspoon sugar |
2 tablespoons sherry wine |
1 -1 1/2 cup milk |
Directions:
1. Melt the butter in a large frying pan over medium heat.
2. Gently cook the onion and shrimp in the butter until the shrimp are cooked (they will turn pink), about 3 minutes.
3. Sprinkle shrimp with flour, salt, pepper, curry powder, ginger and sugar and stir until the flour has been absorbed.
4. Add the sherry and 1 cup milk and stir quickly and constantly until mixture bubbles and thickens. If you prefer a thinner sauce, add more milk and return to the heat, stirring until mixture just reaches a slow boil. Remove from heat.
5. Serve with rice and assorted condiments as listed in the description.
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