Shrimp Curry At Its Best

• 2 lb. fresh or frozen large shrimp (in shells)
• 1/2 c. onion, chopped
• 1 Tbsp. margarine
• 1 Tbsp. curry powder
• 1/2 c. water
• 4 carrots, bias sliced 1/4-inch thick
• 1 tsp. chicken bouillon granules
• 1 (12 oz.) can evaporated skim milk
• 1/2 c. chopped green pepper
• 3/4 c. buttermilk
• 3 Tbsp. cornstarch
• 2 Tbsp. lemon juice
• 2 sliced bananas
• 1/2 c. drained pineapple
• 1/4 c. raisins
• 1/4 c. coconut
• 1/4 c. peanuts

1. Thaw shrimp.
2. Peel and devein.
3. In a large pot, cook onion in margarine until tender.
4. Stir in curry powder.
5. Cook for 1 minute. Stir in water, carrots and bouillon granules.
6. Bring to boiling. Cook, uncovered, 10 minutes or until carrots are tender.
7. In small bowl, stir together evaporated milk, buttermilk and cornstarch. Add to saucepan with lemon juice, salt and 1/8 teaspoon pepper. Cook until bubbly and thickened.
8. Add shrimp and green pepper. Return to boiling.
9. Cook and stir 2 minutes or until shrimp are pink.
10. Serve over rice.
11. Top with bananas, pineapple, raisins, nuts and coconut.
12. The ultimate dish.

shrimp, onion, margarine, curry powder, water, carrots, chicken bouillon granules, milk, green pepper, buttermilk, cornstarch, lemon juice, bananas, pineapple, raisins, coconut, peanuts

Taken from www.cookbooks.com/Recipe-Details.aspx?id=641124 (may not work)