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:
★★★★★ 2 votes
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

Step-By-Step

1Saute' 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.

2Serve 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