Shrimp Curry My Dear Mudders Version Recipes

SHRIMP CURRY (MY DEAR MUDDER'S VERSION)

Steps:

• Melt butter in a large pot over medium heat. Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes. Add flour, sugar, salt, and ginger; stir until completely incorporated.
• Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened. about 5 minutes.
• Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes. Stir in lemon juice.
• Spread 2/3 cup cooked rice into a ring on a dinner plate. Spoon about 1 cup shrimp curry mixture into the center of the rice ring. Repeat with remaining rice and shrimp curry. Add condiments as desired.

SHRIMP CURRY

Steps:

• In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened., Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice.

MILD SHRIMP CURRY

Steps:

• Peel the shrimp, reserving the shells, and sprinkle them with salt. Rinse thoroughly, drain and repeat the process two more times. Blot dry with paper towels.
• Tear the ancho chile in strips, discarding the seeds, and soak for 20 to 30 minutes in 1 cup hot water.
• Place the shrimp shells in a large saucepan with half the onion, coarsely chopped, the celery and parsley. Add 5 cups water and bring to boil. Simmer for 30 minutes.
• Chop the remaining half-onion and sautee in the vegetable oil until golden brown, stirring frequently. Add the garlic and cook for one minute, then add the spices. Stir-fry for a minute, then add 1 cup of the shrimp stock. Boil rapidly for 5 minutes. Meanwhile, puree the ancho chile in its soaking liquid until smooth. Add to the sauce, along with the rest of the shrimp stock. Cook for 20 minutes.
• Add the shrimp and cook for about 3 minutes. Add the yogurt and heat through. Sprinkle with coriander and serve on basmati rice.

SHRIMP CURRY

Steps:

• About 30 minutes before serving, in blender or food processor, blend together yogurt through garlic on the ingredient list at medium speed until smooth.
• In a large skillet over medium heat cook shrimp in 3 Tbs hot oil until just tender, approximately 5 minutes, stirring constantly.
• Add more oil if necessary.
• Remove shrimp from skillet with a slotted spoon; set aside.
• In remaining oil (again add more if necessary), cook onion until tender, about 5 minutes.
• Stir in yogurt mixture.
• Heat to boiling, then reduce heat to low.
• Simmer 5 minutes or until the mixture is slightly thickened, stirring frequently.
• Return the shrimp to the skillet.
• Cook until heated through, about 3 minutes.