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Shrimp Curry
One of our favorite birthday dishes!
3/4 lb. fresh or frozen shrimp 1 large tomato 1 ripe avocado 2 TB. fresh lime juice 3 TB. butter 11/2 tsp. curry powder 1/2 tsp. salt 1 medium onion, chopped 3 TB. flour 1/2 chicken broth 1 c. (1/2 pt.) dairy sour cream, room temp. Hot cooked rice
Cook and clean shrimp; cut into bite-size pieces. Peel, seed and chop tomato. Peel and chunk avocado, toss gently with lime juice. Set all aside.
Melt butter with curry powder and salt over medium heat. Add onion; saute until transparent. Stir in flour. Cook 1 minute. Add broth and cook, stirring until sauce thickens. Empty sour cream into a medium bowl. Gradually add sauce, stirring constantly; return to pan. Just before serving, fold in tomato and shrimp. Heat just to serving temperature. Overheating toughens shrimp and thins the sauce. Fold in avocado and lime juice. Serve immediately over hot rice. Makes 4 servings.
Creation date: Jun 3, 2006 10:42pm Last modified date: Jul 18, 2011 7:38pm Last visit date: Dec 5, 2024 4:30pm
6 / 1000 comments Displaying comment thread
May 1, 2010 ( 1 comment )
5/1/2010
2:51pm
Julie Carr (beekielou)
Sounds yummy!
May 2, 2010 ( 3 comments )
5/2/2010
5:55pm
Marie Carr (nanarie)
Would it be possible to have this on a non-birthday?
5/2/2010
6:21pm
Monica Galvan (monica)
Oh, we have it about once a month now! It's an all time favorite!!
5/2/2010
7:17pm
Kathy Carr (kathy)
I use the baby or small shrimp so there's no cutting up of shrimp. There's no "e" in curry, maestra. Just made it yesterday and Nikki wants the recipe!
Jul 19, 2011 ( 1 comment )
7/19/2011
6:05pm
Marie Carr (nanarie)
I am still hoping someone will make this for me someday.
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