Tuesday, December 6, 2011

Pete's Shrimp Curry

Last year's holiday luncheon was held at Robin's house, and it was so popular that we're doing it again this year. This year, I'm preparing a shrimp curry dish that my friend Pete makes for his annual birthday celebration. I always enjoy it, so I hope that everyone else does.
Pete’s Shrimp Curry
  • ¼ lb butter or margarine
  • 2 tbsp cornstarch
  • Salt & pepper to taste
  • 3 tsp curry powder
  • 1 tsp ground ginger
  • 1 tsp Worcestershire sauce
  • 3 cups milk
  • 2 lb steamed peeled shrimp – I prefer to season the shrimp with Old Bay when I steam them
  • 2 tbsp cooking sherry

This is similar to cooking pudding, so it works best if you use a double boiler. Combine the first seven ingredients and cook over a low heat (Low heat is not as important if you use a double boiler. Otherwise, the mix will burn and stick to the bottom of the pan). I suggest that you pour all but ¼ cup of the milk into the pan. Save the rest of the milk to combine with the cornstarch. The cornstarch is easier to blend in a small amount of cold milk. It clumps if you add it to warm milk – not what you want. Stir regularly, being sure to scrape the bottom of the pan. The mix will thicken as it cooks. The longer it cooks, the more it will thicken. Use your judgment on how thick you want it. You can add more cornstarch if needed, but be careful not to “make dumplings” with it.
Add steamed shrimp.
Stir until shrimp are heated.
Add sherry.
Serve over rice.
You can add Old Bay or more curry to the sauce if you like a spicier taste. You can freeze the leftovers – either with or without the rice.
The luncheon isn't until Thursday, and I hope that it keeps and reheats well.

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