2 pounds uncooked shrimps in shells
1/2 cup butter or margarine
1 small onion, thinly sliced
1 clove garlic
2 tablespoons curry powder
1 cup pineapple juice
Pepper and paprika
1/2 teaspoon ground ginger
2 carrots, thinly sliced
1 celery rib, thinly sliced
2 tablespoons cornstarch
2 tablespoons lemon juice
hot cooked rice


Cook shrimp in boiling salted water to cover just until they turn pink. Drain, reserving 3 cups liquid.

Remove shells from shrimp and devein.

Heat butter or margarine in heavy skillet until it begins to bubble.

Lightly brown onion and garlic in the butter; remove. Fry curry powder in the butter until deep brown. Add the 3 cups of reserved shrimp liquid, pineapple juice, seasonings, and sliced vegetables. Mix cornstarch with a little water until smooth. Add to mixture.

Simmer 15 minutes, stirring occasionally. Add shrimp and heat through. Stir in lemon juice. Serve with hot cooked rice.




This recipe is from How To Cook Fish -


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