Curried Shrimp, from Bruce Moffitt Recipes.com Recipe by Bruce Moffitt for the Triangle Market, Cedar Crest, NM CURRIED SHRIMP This is an interesting version of a curry. It is a rich sauce, but rather understated as curries go, and it very nicely showcases the delicate flavor of prime shrimp. It is also a quick recipe to do, and is a natural for the tableside chafing dish. This recipe is for two, but can easily be expanded for any number of diners. 1 qt. water 1/4 cp. celery top 2 bay leaves Tsp. whole black peppercorns Couple hot, dry red chiles Small wad of parsely Simmer for a few minutes and add: 3/4 lb. large shrimp with heads off but unshelled. Simmer five minutes, drain, peel and reserve shrimp. Melt 2 Tbl. Butter in frying pan or chafing dish, add: 1/2 cp. thin slice onions 1/2 cp. thin sliced green pepper Saute gently for a couple minutes, add 2 tsp. curry powder Saute a bit more, add splash of white wine When nearly dry, add 1 cp. sour creme Bring to simmer, add: The reserved shrimp A bit of salt and pepper 1 Tbl pimento or chopped fresh red pepper Bring gently back to a bare simmer, stirring. Do not boil or it will curdle. Serve on rice with a selection of condiments such as chutney, chili paste, roasted peanuts, coconut, chopped cilantro, lemon or lime slices, various sambals and the like. Return to previous page