Food recipes
Simple Curried Shrimp
Simple Curried Shrimp Ingredients: oil, olive, salad or cooking onions, raw spices, curry powder salt, table spices, pepper, red or cayenne wheat flour, white, all-purpose, unenriched milk, fluid, 1% fat, without adde...
Simple Curried Shrimp
Ingredients:
oil, olive, salad or cooking
onions, raw
spices, curry powder
salt, table
spices, pepper, red or cayenne
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire
crustaceans, shrimp, raw (not previously frozen)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Heat oil in large pan over medium heat.
Cook onions until translucent.
Pour onions into a large bowl and set aside.
In another bowl, combine curry, salt, pepper, flour, and coconut milk.
Whisk to a paste, then add milk and Worcestershire sauce.
Whisk again until smooth.
Add to the bowl of cooked onions, and stir to mix well.
Add cooked shrimp and shredded coconut.
Place mixture in a heavy-bottomed pot over low heat, and warm until the curry is hot, stirring occasionally.
Be careful to avoid overcooking; do NOT allow to boil.
Serve the curried shrimp over hot, cooked rice.
Ingredients:
oil, olive, salad or cooking
onions, raw
spices, curry powder
salt, table
spices, pepper, red or cayenne
wheat flour, white, all-purpose, unenriched
milk, fluid, 1% fat, without added vitamin a and vitamin d
milk, fluid, 1% fat, without added vitamin a and vitamin d
sauce, worcestershire
crustaceans, shrimp, raw (not previously frozen)
shortening confectionery, coconut (hydrogenated) and or palm kernel (hydrogenated)
Directions:
Heat oil in large pan over medium heat.
Cook onions until translucent.
Pour onions into a large bowl and set aside.
In another bowl, combine curry, salt, pepper, flour, and coconut milk.
Whisk to a paste, then add milk and Worcestershire sauce.
Whisk again until smooth.
Add to the bowl of cooked onions, and stir to mix well.
Add cooked shrimp and shredded coconut.
Place mixture in a heavy-bottomed pot over low heat, and warm until the curry is hot, stirring occasionally.
Be careful to avoid overcooking; do NOT allow to boil.
Serve the curried shrimp over hot, cooked rice.