Shrimp Curry with Rice

In my new cookbook "Talk About Good" is a recipe on page 205 for a shrimp curry.  This is my inspiration

2 tsp of margarine
1 can of diced tomatoes
1 large onion chopped
1 can of fire roasted tomatoes
1 clove of garlic
1 cup water
1 tsp of chicken bullion powder
2 tbsp. curry powder
1 tsp ground cumin
juice of 1 lemon
5 shrimps per person (can be precooked and frozen)
1/2 cup of half and half

In a pot melt the margarine, add the onion and let them get translucent. Then add the tomatoes, garlic, water, chicken bullion powder, curry powder, cumin. Bring to a boil, turn the heat down and simmer. Stir occasionally. After 30 minutes add the lemon juice , the frozen shrimps and the half and half. Turn the heat up to medium and cook for 5 minutes. That defrosts the shrimps. 
Serve over rice.
-Mahlzeit-



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