Shrimp Curry ~ Flavors of Cape Cod

Carol Junkins

By
@CarolAJ

This dish can be served as either a main dish served over rice or as an appetizer with an Indian sideboy ~ ~ salted peanuts, kumquats, chutney, sliced banana, coconut, chopped radishes, chopped pepper, etc. warmed in a chafing dish with toast points.

Recipe was submitted by Sarah Fisher in the cookbook, Flavors of Cape Cod.


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Rating:

Comments:

Serves:

as main meal or appetizer

Prep:

5 Min

Cook:

10 Min

Method:

Saute

Ingredients

4 Tbsp
butter
1 large
onion chopped, about 1 cup
4 Tbsp
flour
1
red apple, skin left on, cored and chopped
1 1/2 lb
cooked, shelled, deveined, medium sized shrimp
1/2 c
plain yogurt
2-3 tsp
curry powder
2 tsp
salt
1 c
water
2
cucumbers, peeled and seeded, cut in pieces same size as shrimp
1 c
tomato juice

Directions Step-By-Step

1
Saute' apple and onion in butter until soft ~ about 5 minutes. Stir in curry powder. Cook, stirring constantly, one minute. Mix in flour, stir for one minute, add salt, tomato juice and water. Bring to boil and simmer for 5 minutes covered. Add shrimp and cucumber. Heat, stir often, until curry is very hot and cucumber tender. Stir in yogurt.
2
Serve in chafing dish with toast points for appetizer, or over rice for main meal.

About this Recipe

Main Ingredient: Seafood
Regional Style: American
Other Tag: Quick & Easy