[CH] Tonight's Dinner - Curry of Shrimp
RisaG (radiorlg@yahoo.com)
Sun, 25 Jan 2004 18:28:12 -0800 (PST)
This was tonight's dinner - I adapted the recipe from
the Best of the Best Virginia - one of many great
books from the Best of the Best Series.
Anyway, I have made many curried shrimp dishes in the
past but this one was so easy and delicious. Of
course, it could be made spicier but it was fine the
way it was. I used a commercial chile seasoning for
this because I figured the Fisherman's Spice (Vong's)
had some pepper in it. I didn't want it to taste too
spicy, just spicy enough.
The only problem I had was that the sour cream broke
and the sauce looked messy. Next time I make it I will
use the lemon juice and seasonings and cook them down
a bit and then add the sour cream close to the end
just to heat it. Otherwise it was quite tasty. steve &
I loved it.
I didn't make enough for 2 servings each. I was
running out of shrimp. Oh well...
They are on sale again this week. I'll pick up a 2 lb
bag.
Here is the recipe:
* Exported from MasterCook *
Curry of Shrimp
Recipe By : adapted from A Southern Lady's Spirit
Serving Size : 2 Preparation Time :0:00
Categories : Quick
Seafood
Amount Measure Ingredient -- Preparation
Method
-------- ------------
--------------------------------
2 tbsp unsalted butter
1 sm onion -- chopped
1/2 yellow bell pepper -- chopped
2 cloves garlic -- minced
1 cup sour cream -- * see note
1 tsp lemon juice
2 tsp Vong Fisherman Spice -- ** see
note
1 tsp kosher salt
1/2 tsp ground ginger
dash chili powder
dash black pepper
12 large shrimp
Devein and peel shrimp. Butterfly them. Set aside.
Melt butter in skillet; add onion, yellow pepper, and
garlic. Cook until tender but not brown. Stir in sour
cream, lemon juice, and seasonings. Add shrimp. Cook
over LOW heat, stirring constantly, just until the
shrimp turn pink.
Serve over whole grain rice. Sprinkle each serving
with some chopped nuts.
- - - - - - - - - - - - - - - - - -
Serving Ideas : L/C - Cauliflower "rice", not -
basmati rice
NOTES : Risa's notes:
* When I added the sour cream and seasonings, the sour
cream broke. Either mix it with some starch before
cooking it or add the lemon juice and seasonings and
cook it and then add the sour cream after the shrimp
are cooked and just heat it through.
** Vong's Fisherman's Spice is a combination of curry
powder and other spices. It has fennel seed. If you
can't find it, use the curry powder you like best. I
found Vong's seasoning mixes at Wegman's and I am sure
they can be found at any specialty store.
=====
RisaG
Risa's Food Service
http://www.geocities.com/radiorlg
Updated 1/23/04
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