Shrimp Curry

Curry is a very easy and delicious quick sauce.  This is a seafood version that uses shrimp, but you can make it with chicken or any other protein and you can even make it vegetarian.

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Make a bechamel sauce.  I do these in my sleep, and don’t really measure.  This was one of the “basics” my mother made sure I knew how to make when I was very young.  I am eternally grateful  for that since this is used in so many different ways.

I like Michael Rhulman’s ratio for Roux.  He recommends 3 parts flour: 2 parts flour and the thickening ratio is 10 parts liquid : 1 part roux.

I add good curry powder to the flour when I browned it.   I used milk as my liquid.  Once it was the consistency I wanted, I added raw peeled and cleaned shrimp.  It only takes a few minutes to cook the shrimp.  Make sure you don’t over cook shrimp.  It gets very tough.

Serve over rice and add whatever condiments you’d like.  I enjoy shredded coconut, peanuts, raisins, green onions, finely chopped chiles.  On the side serve a nice chutney.  We had the last of my mother’s Calamondin Chutney.  Soooooo delicious.  So sad that it’s the last jar….

Enjoy!

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