Curried Shrimp
Adapted from a recipe in the Casserole Cook Book, page 88.
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list.
Prep Time 30 minutes mins
Cook Time 20 minutes mins
- 2 tablespoons butter
- 1½ cups tart apple, peeled, finely diced
- 2 tablespoons all-purpose flour
- 2-2½ teaspoons yellow curry powder
- 2 cups milk
- 1 teaspoon salt
- 2-3 cups cooked shrimp, peeled, deveined, tails removed
- 1 recipe Saffron Rice, Link in Notes
In a medium saucepan, melt the butter. Add the apples and cook 5 minutes.
In a bowl, add the flour and curry powder. Stir mixture into the apples.
Slowly stir in the milk, cook, stirring continuously, until thickened.
Add the salt and shrimp, heat through.
Serve with Saffron Rice, enjoy.
Fair cost per serving based on where you source the shrimp.
Additional recipe: Saffron Rice.