Shrimp Curry

Ingredients

• 2 cut onions
• 3 tablespoons of oil
• 2 tablespoons flour
• 1 teaspoon curry powder
• 1/4 teaspoon salt
• dash of pepper
• 1 cup water
• 1/2 cup raisins
• 2 cloves
• juice and grated peel of 4 lemon
• 1 pound raw cleaned shrimp

Method

1. 1

   Cook onions in oil for 5 minutes.

2. 2

   Add flour, curry powder, salt, pepper, water, raisins, and cloves.

3. 3

   Stir until thick.

4. 4

   Add lemon juice and peel, and shrimp.

5. 5

   Cover and cook slowly for 15 to 20 minutes.

6. 6

   Serve with rice and garnish.

As published

This recipe was extracted from Seafood cookery from Carteret County kitchens (1900) by N.C.) Home Demonstration Clubs (Carteret County, page 28. The excerpt below is the record exactly as published.

SHRIMP CURRY Cook 2 cut onions in 3 tablespoons of oil for 5 minutes. Add: 2 table- spoons flour, 1 teaspoon curry powder, %4 teaspoon salt, dash of pepper, l cup water, % cup raisins, 2 cloves. Stir until thick. Add juice and grated peel of 4 lemon and 1 pound raw cleaned shrimp. Cover, cook slow- ly for 15 to 20 minutes. Serve with rice and garnish of chopped water chestnuts, pimiento, parsley and orange peel. Yield: 4 servings. Note: Two 5-ounce cans of shrimp may be used in place of fresh shrimp. Drain canned shrimp thoroughly, omit salt, and add just before serving. Mrs. G. E. Thompson Crab Point Club SHRIMP-ON-A-STICK Y% pound peeled ready -to-cook % cup catsup shrimp 1/4 cup water 3 tablespoons lemon juice 3 tablespoons minced onions 1 tablespoon Worcestershire 1% tablespoons olive oil 1 teaspoon prepared hot mustard 1 tablespoon brown sugar 1/8 teaspoon salt Devein shrimp. Combine other ingredients and bring to boil. Simmer uncovered 20 minutes. Outdoors: Grill shrimp over hot coals 12 to 15 min- utes, turning and basting. String shrimp on small wooden sticks. Indoors: Place shrimp on foil-lined baking sheet; turn up foil edges to form ‘‘pan.’’ Spoon sauce over shrimp. Serves 4. Mrs. G. E. Thompson Crab Point Club SHRIMP FRIED RICE 4 cups cold cooked rice 3 tablespoons oil 1 cup sliced cooked shrimp 3 eggs 6 green onions 3 tablespoons soy sauce % teaspoon sugar 1 teaspoon salt Cook rice in hot oil for 10 minutes, stirring frequently. Add shrimp and slightly beaten eggs. Cook over low heat for 5 minutes. Stir frequent- ly with fork. Slice onions and add remaining ingredients. Heat thoroughly and serve at once. Makes about 4 servings. Mrs. G. E. Thompson Crab Point Club 83 SHRIMP SCAMPI 2 pounds fresh or frozen shrimp 1/4 pound butter or margarine 1 clove of garlic, finely minced salt and pepper to taste Remove shells from shrimp. Cut down center back removing vein. Wash and drain. Spread shrimp in shallow broiling pan. Simmer butter with garlic 3 minutes. Pour over shrimp. Sprinkle with seasonings. Broil 3 inches from heat about 7 or 8 minutes or until tender and browned. Makes 4 to 5 servings. Serve with French fried potatoes, hot asparagus spears and cole slaw. Mrs. G. E. Thompson Crab Point Club STEWED SHRIMP 1 pound shrimp, cleaned 1 medium onion, chopped 1% cups warm water salt to taste flour Wash shrimp and place in a colander; salt cnd flour as you would chicken. Heat oil in heavy skillet until hot. Add shrimp and turn heat to medium. Cook just until shrimp turns pink. Add chopped onion and warm water. Cover and simmer for 20 to 25 minutes. If gravy is too thick, add more water. Mrs. John R. Williams Crab Point Club SHRIMP REMOULADE 1 pound boiled, peeled shrimp % clove garlic, minced very fine 3 hard cooked eggs % tablespoon prepared mustard 1 raw egg yolk salt and cayenne to taste 1 tablespoon vinegar juice of 2 lemon 3 tablespoons olive oil Mash yolk of hard-cooked eggs in bowl till smooth. Add mustard and mix well. Add vinegar, salt and cayenne, keeping mixture smooth as add- ed. Add olive oil drop by drop, working in smoothly. Add raw egg yolk and beat until light. Add juice of % lemon. Mix wall Oil or vinegar may be increased very slightly, according to taste. Keep mixture smooth and mix thoroughly or it will’ curdle: Marinate shrimp in sauce for several hours in dirigetater Serve on lettuce. Serves 6. 84 Notes 86 BAKED FISH WITH SHRIMP STUFFING Clean and scale a large fish, 5 or 6 pounds, (red snapper, flounder, etc.). Rub inside of fish with 2 teaspoon salt, 1/4 teaspoon pepper, and lemon juice. Cover well and let stand in refrigerator for 20 to 30 minutes. While fish is chilling, mix stuffing and sauce. Recipe for Stuffing: 3 tablespoons oil ] teaspoon garlic, minced 4 tablespoons onion, chopped /2 teaspoon salt 1 cup stale bread crumbs 1 cup chopped cooked shrimp 2 tablespoons celery, cut fine 2 tablespoons parsley, chopped 1 cup water

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