[CH] Tonight's Dinner - Quick Shrimp Curry

RisaG (radiorlg@yahoo.com)
Sat, 3 Jan 2004 18:35:48 -0800 (PST) 

This was tonight's dinner - Quick Shrimp Curry. I
adapted this from the new Anne Byrn book The Dinner
Doctor. This was so quick and yummy. I am not usually
a big fan of cream of mushroom soup, or recipes that
call for it, but I had some in the pantry to use up.
This was so quick, so easy, and definitely a keeper. 

There are 2 ways to make this spicier - either use a
spicy curry powder blend or use a hotter hot sauce. I
used both and it was delicious.

Even Steve liked it. And said so.

                     *  Exported from  MasterCook  *

                            Quick Shrimp Curry

Recipe By     : adapted from The Dinner Doctor by Anne
Byrn
Serving Size  : 4    Preparation Time :0:00
Categories    : Quick                           
Seafood

  Amount  Measure       Ingredient -- Preparation
Method
--------  ------------ 
--------------------------------
   1      sm            onion -- finely chopped
   2      cloves        garlic -- minced
   1      10.75 oz can  cream of mushroom soup
     1/2  cup           milk
   3      tbsp          heavy cream -- mixed with
     1/8  tsp           coconut extract
   2      tbsp          barbecue sauce -- not smoky
   1      tsp           mild curry powder
   1      tsp           hot pepper sauce -- * see note
  16      lg            shrimp -- peeled & deveined
   1      cup           frozen peas
                        chopped cilantro -- for
garnish

In a 2 qt saucepan, add 1 tsp olive oil. Saute the
onion and garlic until softened a bit, about 3
minutes. Add the cream of mushroom soup, milk, cream
and extract mixture, barbecue sauce, curry powder and
hot sauce over medium heat. Cook, stirring, until the
sauce boils and is well combined. This should take
about 3 minutes. 

Add the shrimp and peas and continue to cook the
curry, stirring, only until shrimp turn pink and are
cooked through. Cook for 2 minutes and then turn off
and cover. The shrimp will continue to cook in the hot
liquid.

To serve, spoon over some basmati rice and garnish
with cilantro.

                   - - - - - - - - - - - - - - - - - -


Serving Ideas : basmati rice

NOTES : Risa's notes:

* I used a hot sauce specifically to be used on
seafood. Use what you have or what you like.

If you have coconut milk, substitute 3 tbsp of coconut
milk for the heavy cream and coconut extract mixture.
Make sure it is coconut milk, unsweetened, and not the
Coco Goya sweetened coconut cream for Pina Coladas. It
can be found in most supermarkets these days in the
oriental section or at specialty stores.

The original recipe uses sweetened flaked coconut and
1.5 tsp curry powder. Anne Byrn garnishes with capers.

The curry powder I had was homemade and was quite
spicy altho' not overly. I used Crabanero hot sauce.

RisaG

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