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Shrimp Curry


Serve with rice, chutney, fresh pineapple, chopped scallions, coconut and peanuts as side dishes.


  • 2 pounds shrimp
  • 2 cups heavy cream
  • 1 cup light cream
  • 1/2 teaspoon salt
  • 2 cups minced onions
  • 3/4 cup minced green peppers
  • 1 garlic clove, minced
  • 1/2 cup (1 stick) butter
  • 1/4 cup curry powder
  • 1/4 cup all-purpose flour
  • 3 cups chicken stock
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  1. Put shrimp in bowl; add heavy cream, light cream and salt. Toss mixture and chill, covered.
  2. In large saucepan sauté onion , green pepper and garlic until soft. Add curry powder and flour. Cook until thick.
  3. Remove from heat and add chicken stock. Return to heat, stir until thick, 15 minutes.
  4. Pour the shrimp and cream into colander, set over a bowl and let drain for 5 minutes.
  5. Reserve shrimp, and add cream to saucepan, stirring until thick. Simmer sauce for 30 minutes. Add shrimp last 5 minutes. Cook until shrimp are pink.

Serves 8.

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