Indian Shrimp Curry
2 tbs butter
2 tbs chopped onion
2 tbs chopped celery
3 tbs flour, unbleached
1 tsp (or more) curry powder
1 chicken bouillon cube
1/2 tsp salt
2 cups milk
2 1/2 cups cooked shrimp
Melt butter and saute onion and celery until tender. Blend in flour, curry and chicken bouillon. Gradually stir in milk. Cook over
med. stirring constantly until thickened and mixture comes to a boil. Stir in shrimp. Serve over rice with assorted condiments: yogurt,
coconut, chutney, raisins, etc.
This dish can also be made with leftover chicken or lamb.
From the kitchen of: Lynn Russell.
Recipe published: Summer, 2006
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Fish & Seafood Recipes
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