Americanized Shrimp Curry
- 2 lbs shrimp, peeled and deveined
- 1 green bell pepper, chopped
- 1 red bell pepper, chopped
- 1 yellow bell pepper, chopped
- 1 onion, chopped
- 3 cloves garlic, minced
- 6 tablespoons butter
- 1 (12 ounce) can coconut milk
- 2 (14 ounce) cans chicken broth
- 1 12 teaspoons curry
- 1 (12 ounce) can mushrooms, drained
- 1 (15 ounce) can baby corn, drained
- 1 cup Italian parsley, chopped
- 2 tablespoons spice essence (Emeril Lagasse's Essence)
- In a large 5 quart Dutch oven melt butter and add peppers, onion and garlic.
- Saute over medium heat until soft about 45 minutes.
- Add remaining ingredients except shrimp, cover and simmer for about 30 minutes.
- Add shrimp and cook until shrimp turns pink, about 5 to 10 minutes.
shrimp, green bell pepper, red bell pepper, yellow bell pepper, onion, garlic, butter, coconut milk, chicken broth, curry, mushrooms, baby corn, italian parsley, spice
Taken from www.food.com/recipe/americanized-shrimp-curry-102284 (may not work)