Charleston-Style Shrimp
Curry
9
cups water
2
cups whipping cream
2
tablespoons curry powder 1/2 teaspoon salt
1/8
teaspoon pepper
Hot
cooked rice
3
Ibs. unpeeled large fresh shrimp
1
large onion, finely chopped
1/2
cup finely chopped apple
1/2
cup finely chopped celery
1/4
cup butter or margarine, melted
1
cup water
Bring
water to a boil; add shrimp, cook 3 to 5 minutes. Drain well, and rinse with
cold water. Chill, peel and devein shrimp. Sauté onion, apple, and celery in
butler 5 minutes; add water. Cook, uncovered over low heat 30 minutes or until
most of the liquid is absorbed. Stir in whipping cream, curry powder, salt and
pepper, simmer uncovered 10 minutes. Add shrimp and simmer until thoroughly
heated. Serve over rice.
Serve
curry with several of the following condiments:
flaked
coconut, toasted almonds, fig preserves, chutney, crumbled bacon, sliced
bananas, raisins and chopped hard cooked eggs.
Yield:
8 to 10 servings
From
the SOUTHERN UVING@ COOKBOOK; 1987; published by Oxmoor House@
P.O. Box 2463, Birmingham, AL. 35282.