Shrimp Curry

My father served in World War II in Hawaii.  He returned home with a recipe for shrimp curry that was considered very exotic in 1950’s America, where tuna noodle casserole was the national fish dish. I have lightened up my mother’s rendition, which called for cream and butter. This is one time you won’t miss them.

1 T. olive oil
1 onion, chopped
1 green pepper, seeded and chopped
1 garlic clove, minced
2 T. flour
1 T. curry powder, or to taste ( be brave, use it all )
1/4 t. ground ginger
1/2 t. salt
1 1/2 c. low-sodium chicken broth
1 pound medium shrimp, peeled and cooked (get them already cooked at the market)
4 c. cooked brown rice

Heat the oil in a large nonstick skillet, and add the onion, pepper and garlic. Cook until softened, about 5 minutes.
Add the flour, curry powder, ginger and salt; cook, stirring, until fragrant, about 30 seconds. Slowly add the broth, stirring constantly, and cook until the sauce thickens, about 2 minutes. Add more broth if it’s too thick.
Add the shrimp and cook until heated through, about 3 minutes. Adjust seasonings and serve with the brown rice.

Serves: 4
7 Poodles

I serve this with mango chutney and sometimes with sliced bananas. Other optional condiments are: chopped peanuts, grated hard-boiled eggs, sliced green onions. My mother served this with all of the above.

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