"As I ate the oysters with their strong taste of the sea and their faint metallic taste that the cold white wine washed away, leaving only the sea taste and the succulent texture, and as I drank their cold liquid from each shell and washed it down with the crisp taste of the wine, I lost the empty feeling and began to be happy, and to make plans."--Ernest Hemingway

Shellfish-Shrimp Curry Recipe

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This recipe for Shellfish-Shrimp Curry, by , is from Grandma Penny's Favorite Recipes, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Penny Delany


3 T. butter
1 c. chopped onion
1 c. chopped, pared apple
1 clove garlic, crushed
1T. curry powder
c. flour
1 tsp. salt
tsp. ground ginger
tsp. ground cardamom
tsp. pepper
2 cans (10 oz. size) condensed chicken broth, undiluted
2 T. lime juice
2 tsp. grated lime peel
2 lbs. cooked shrimp

In a large skillet, in hot butter, saute onion, apple, garlic and curry until onion is translucent.
Remove from heat. Blend in flour, 1 tsp. salt, ginger, cardamom and pepper.
Gradually stir in chicken broth, lime juice, and lime peel.
Bring to boiling, stirring constantly.
Reduce heat and simmer sauce uncovered, 20 min., stirring occasionally.
Add shrimp to sauce and heat gently just to boiling.
Serve with chutney or other curry accompaniments.

Number Of Servings:
Number Of Servings:
4-6 servings




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