Curry Shrimp

  1. "Curry Shrimp"
  2. 1. Preheat your non-stick or reg skillet on a low heat.
  3. 2. Add your olive oil, garlic saute on low (do not brown your garlic)
  4. 3.Add your light or heavy cream to the pan. Stir your light cream slowly until cream start to form little bubbles.(foam) (Continue to leave temp on low, your cream will scald and curd if cooking temp is too high)
  5. 4.Once your cream starts to thicken, add your Soy Sauce, curry and pepper if desired. Stir all ingredients together.
  6. 5.Add your peeled shrimp, stir your shrimp into the mixture.
  7. 6.Cover the pan and cook for 5 minutes.Stirring often.
  8. 7. Once all your shrimp has turned pink and your cream is thickend like a gravy. Turn off the heat, stir one more time, cover.
  9. "Rice"
  10. 1.In a saucepan add your oil and rice. Mix together very well until all the rice is covered. (All this needs to be done before the heat is turned on for cooking)
  11. 2.Once everything is mixed together, you may now turn on your heat and add your water. Stir the rice and water together until all the rice is no longer fully settled at the bottom of the pan.
  12. 3.Cover your rice and cook on med heat, stirring and checking periodically. Your rice will need to cook for 15-20 minutes.
  13. Once the Rice is complete, you may need to warm up your Curry Shrimp on a low heat if the mixture settled. Once you are ready to serve. Take an ice cream scooper dip it in warm water and scoop your rice unto a plate. Gently press the rice down with the back of your scooper. To give the rice a little dent. Take a spatuala and pour your curry shrimp over the rice letting it drizzle down the sides. Sprinkle parsley as a garnish for your dish and curry shrimp, adding extra color. Enjoy!

shrimp, olive oilextra, garlic, soy sauce, curry, pepper

Taken from www.epicurious.com/recipes/member/views/curry-shrimp-1208500 (may not work)

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