Americanized Shrimp Curry |
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Prep Time: 60 Minutes Cook Time: 60 Minutes |
Ready In: 120 Minutes Servings: 6 |
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This recipe comes from my SIL's co-worker. I cannot remember the name she used for the recipe so I will just call it Shrimp Curry. I have adjusted the quantities because the original recipe made a very large batch. I dubbed this recipe as Americanized due to the addition of Emeril's Essence . I like to eat this as a soup but DH likes it served over Basmati Rice. Ingredients:
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 1/2 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) |
Directions:
1. In a large 5 quart Dutch oven melt butter and add peppers, onion and garlic.
2. Saute over medium heat until soft about 45 minutes.
3. Add remaining ingredients except shrimp, cover and simmer for about 30 minutes.
4. Add shrimp and cook until shrimp turns pink, about 5 to 10 minutes.
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