Ingredients:
1-2 lbs Shrimp, the more the better. Use big ones as the little salad shrimp get lost in the sauce. Precooked and frozen are fine. Thaw them out and dry them off before cooking.
½ cup White Flour (skip the flour or use corn starch for GFCF)
2 C uncooked Rice : 4 cups of water : 1 tsp salt
1 large Onion, diced
1 large Green pepper, coarsely chopped up
2-3 cans Tomato Soup
Curry Powder (Red Hot Chili Powder is optional: add this to the tomato soup if you want the curry to be spicy)
1-2 T Sugar
4-6 T Butter
Start the rice cooking first.
Melt the butter in a large frying pan. I use one with a non-stick coating. Add onions and cook just until golden. Meanwhile, dredge the shrimp in flour and then LIGHTLY fry in the butter with the onions. Sprinkle the shrimp liberally with curry powder and lightly with sugar. Fry a bit more, turn over and sprinkle second side with the curry powder and sugar. Add the green peppers just before you add the cans of tomato soup so they are not overcooked. Add water as needed to keep the sauce saucy. Taste the sauce and add more curry and hot sauce if wanted. Cook only until the sauce is all hot and bubbling. Serve over the rice.
You can make this more of a curry by serving it with small dishes containing finely chopped fresh green pepper, raisins, coconut, chunk pineapple, etc.
½ cup White Flour (skip the flour or use corn starch for GFCF)
2 C uncooked Rice : 4 cups of water : 1 tsp salt
1 large Onion, diced
1 large Green pepper, coarsely chopped up
2-3 cans Tomato Soup
Curry Powder (Red Hot Chili Powder is optional: add this to the tomato soup if you want the curry to be spicy)
1-2 T Sugar
4-6 T Butter
Start the rice cooking first.
Melt the butter in a large frying pan. I use one with a non-stick coating. Add onions and cook just until golden. Meanwhile, dredge the shrimp in flour and then LIGHTLY fry in the butter with the onions. Sprinkle the shrimp liberally with curry powder and lightly with sugar. Fry a bit more, turn over and sprinkle second side with the curry powder and sugar. Add the green peppers just before you add the cans of tomato soup so they are not overcooked. Add water as needed to keep the sauce saucy. Taste the sauce and add more curry and hot sauce if wanted. Cook only until the sauce is all hot and bubbling. Serve over the rice.
You can make this more of a curry by serving it with small dishes containing finely chopped fresh green pepper, raisins, coconut, chunk pineapple, etc.
1 comment:
Mmm, Rachel made this for me last night and it's SO GOOD! It brought back lots of good memories. And we even had canned pineapple with it by chance!
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