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MICROWAVE SHRIMP CURRY 1 c. diced celery 1/2 c. chopped onion 1/4 c. butter 5 Tbsp. flour 1 tsp. salt 1 tsp. curry powder 1/2 tsp. sugar 1/8 tsp. ginger 2 chicken bouillon cubes 2 c. hot water 1 lb. cooked shrimp, drained 1/2 tsp. lemon juice 2 Tbsp. sherry In 1 1/2-quart casserole, combine celery, onion and butter. Cover. Cook on High for 6 to 7 minutes, until onions and celery are limp. Stir in flour, salt, curry powder, sugar and ginger. Cover. Cook on High for 1 minute. Dissolve bouillon cubes in water. Gradually add bouillon to flour mixture, stirring until smooth. Cover. Cook on High for 5 to 7 minutes, until thickened and smooth, stirring occasionally. Add shrimp and lemon juice; cover. Heat on High for 2 to 3 minutes to heat shrimp. Stir in sherry. Serve over hot rice. Makes 4 to 6 servings. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |