Curried Shrimps

Ingredients

• a teaspoonful of minced onion
• a tablespoonful of butter
• a tablespoonful of flour
• two teaspoonfuls of curry powder
• two cupfuls of boiling water
• one teaspoonful of Chutney sauce
• salt to taste
• your shrimps

Method

1. 1

   Cook onion and butter, then add flour and curry powder.

2. 2

   Gradually stir in boiling water.

3. 3

   Add Chutney and salt, then shrimps.

4. 4

   Cook for five minutes and serve with bananas and rice.

Nutrition per serving

As published

This recipe was extracted from The complete cook book (1900) by Rees, Jennie Day Mrs., page 27. The excerpt below is the record exactly as published.

tablespoonful of butter, yolks of four eggs and two tablespoonfuls of vinegar. Strain and add a little chopped parsley. The Complete Cook Book. 6i DEVILED SHRIMPS. Make a brown roux with two tablespoonfulsof butter and the same of browned flour, add when smooth to half a cupful of good stock; stir one minute and put in a large cupful of minced shrimps, the j'olks of two hard-boiled eggs rubbed to a powder, a saltspoonful of made mustard, a pinch of cayenne, a few drops of onion juice with salt to taste. Mix well, stir over the fire until smokii^g hot and fill shells or pate pans with the mixture. Cover with fine crumbs with bits of but- ter here and there and brown quickly. Send around sliced lemon with them. CURRIED SHRIMPS. Cook a teaspoonful of minced onion and a tablespoon- ful of butter in a saucepan for two minutes after the boil; then add a tablespoonful of flour and two tea- spoonfuls of curry powder, and when they bubble, two cupfuls of boiling water, gradually, stirring all the time. Add one teaspoonful of Chutney sauce and salt to taste, then put in your shrimps

Cook this with the app: pantry check, scaling, and the assistant.