Shrimp Curry With Rice
Serves: 4
Presley Zulauf
1 January 1970
Based on User reviews:
49
Spice
59
Sweetness
51
Sourness
43
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
2 tbsps
Butter (1/4 stick)1 cup
Onion (chopped)1 tbsp
Curry Powder3 cup
Whipping Cream3 cup
Clam Juice (bottled)3 tbsps
Mango ChutneyDirections:
1
Melt 1 tablespoon butter in heavy large skillet over medium-high heat
2
Sprinkle shrimp with salt and pepper
3
Add shrimp to skillet and sauté until almost opaque in center, about 2 minutes
4
Using slotted spoon, transfer shrimp to bowl
5
Add remaining 1 tablespoon butter to skillet
6
Add onion and sauté 3 minutes
7
Sprinkle with curry powder
8
Stir until onion is tender, about 1 minute longer
9
Add cream, clam juice and chutney
10
Boil until sauce is thick enough to coat spoon, stirring occasionally, about 8 minutes
11
Return shrimp and any collected juices to skillet
12
Cook until shrimp are just opaque in center, about 1 minute longer
13
Spoon rice onto plates
14
Top with shrimp, sauce and green onions
15
Melt 1 tablespoon butter in heavy large skillet over medium-high heat
16
Sprinkle shrimp with salt and pepper
17
Add shrimp to skillet and sauté until almost opaque in center, about 2 minutes
18
Using slotted spoon, transfer shrimp to bowl
19
Add remaining 1 tablespoon butter to skillet
20
Add onion and sauté 3 minutes
21
Sprinkle with curry powder
22
Stir until onion is tender, about 1 minute longer
23
Add cream, clam juice and chutney
24
Boil until sauce is thick enough to coat spoon, stirring occasionally, about 8 minutes
25
Return shrimp and any collected juices to skillet
26
Cook until shrimp are just opaque in center, about 1 minute longer
27
Spoon rice onto plates
28
Top with shrimp, sauce and green onions