East indian curried shrimp PDF Print E-mail

East Indian Curried Shrimp

1 small onion, minced
1 celery heart, finely chopped
2 tablespoons butter
2 tablespoons flour
1 teaspoon curry powder
Pinch of thyme
1 bay leaf
3 pint chicken broth
1 small tart apple, peeled and cut up
Dash of Tabasco? sauce
Salt and pepper, to taste
1 teaspoon monosodium glutamate
2 pounds shrimp, cooked
2 tablespoons butter
Steamed rice, buttered and parsleyed

To make sauce, saut? onion and celery in butter. Add flour, curry powder, thyme and bay leaf. Blend well. Add chicken broth, apple, Tabasco?, salt and pepper. After apple begins to soften, strain. Add monosodium glutamate. Saut? shrimp in butter. Blend with sauce and serve over rice.

Yields 8 servings.

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INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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