Shrimp Curry with Orange Rice

Saturday, March 5, 2011

I first made this recipe when I was 16-years old.  I found it in a random cookbook my mother had.  I remember calling her at work and letting her know that I was going to attempt to make it.  She wasn't thrilled.  She asked me, "Are you sure it's going to be good?"  With every confidence I could muster, I told her it would be amazing.

More than twenty years later and she is still cooking the recipe.

One of the bonuses?  Your home will smell like curry for days.  Trust me...It's a very good thing.

Curried Shrimp:

1 1/2 lbs. shrimp, medium-large
1/2 c. butter, melted
1/3 c. all-purpose flour
1 1/2 tbsp. ginger, finely shredded
3 tsp. curry powder, more if desired
2 3/4 c. Half and Half
4 tsp. lemon juice, or to taste
1 tbsp. dry sherry, or to taste
Freshly ground black pepper, to taste

Condiments: chopped green onions, dry-roasted peanuts, toasted shredded coconut, raisins, chutney, dried apples, and chopped crystallized ginger

In a large saucepan, bring lightly salted water to a boil. Add shrimp; cook 2 to 3 minutes or until firm and pink. Shell and de-vein shrimp; set aside. Melt butter in a large saucepan. Stir in flour, gingerroot and curry. Stirring constantly, cook until mixture is smooth and bubbly. Gradually stir in half and half, lemon juice, and sherry. Season with salt and pepper to taste. Add cooked, shelled shrimp; heat through. Serve curry with Orange Rice and your choice of condiments.

Orange Rice:
2 1/2 c. water
1 1/2 tbsp. orange peel, finely shredded
3/4 c. freshly squeezed orange juice
2 tbsp. butter
3/4 tsp. salt
1 1/2 c. long grain white rice, uncooked

ORANGE RICE: In a medium saucepan, combine water, orange peel, orange juice, butter and salt. Bring to a boil. Stir in rice. Reduce heat; cover and simmer 20 minutes or until all liquid has been absorbed. Uncover; let stand 5 minutes before serving. Makes about 4 1/2 cups.

(click on the pic for a bigger image)



3 comments:

Karen said...

I'm not a fan of curry, but that orange rice sure does sound good!

Teena in Toronto said...

I don't like shrimp ... can I substitute it for chicken?

I'm here via the Suburban Princess :)

One-Butt-Kitchen said...

Welcome, Teena! I'm sure you could do that - and I bet pork would be really good, too. Growing up, my mom would make baked pork chops with orange rice and it was delish!

The orange rice is completely awesome on its own.

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