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Prep Time: 5 Minutes Cook Time: 60 Minutes |
Ready In: 65 Minutes Servings: 4 |
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This can be prepared a day ahead of time and reheated when ready to serve, or just make it the day you will eat it. Ingredients:
2 lbs raw shrimp in shells (fresh or frozen, a bag of frozen, already peeled and deveined shrimp can make it easier!) |
2 medium onions |
3 tablespoons butter or 3 tablespoons margarine |
2 tablespoons curry powder |
2 garlic cloves (crushed) |
2 limes |
1 teaspoon ground turmeric |
1 tablespoon grated fresh gingerroot |
1 (20 ounce) can tomatoes |
1 tablespoon tomato paste |
salt |
1/2-1 cup diced celery |
Directions:
1. Peel the shrimp, or if frozen, soak in cold water for about 1 hour.
2. Peel the onions and cut into wafer-thin slices.
3. Melt the butter in a large saucepan.
4. When golden brown, add the onion slices; they will brown quickly.
5. Remove them with a slotted spoon to a plate.
6. Add curry powder to the butter remaining in the pan and stir until well mixed.
7. Place crushed garlic in a small bowl with 3 tablespoons water and the juice of the limes.
8. Add turmeric and ginger; stir well.
9. Return the browned onions to the curry and butter& heat.
10. Pour in the water and lime juice mixture all at once; stir fast.
11. Add tomatoes and tomato paste and stir while bringing to a boil, let simmer uncovered, for 30 to 40 minutes.
12. At this point, add the shrimp and salt to taste and as much celery as you like.
13. Remove immediately from the heat.
14. Pour into a dish and serve, or cover and let cool to refrigerate.
15. If you choose to make it ahead of time, when you reheat it, do not let it boil.
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