Division of Marketing and Development
Nelson L. Mongiovi, Director
Florida Department of Agriculture and Consumer Services
Charles H. Bronson, Commissioner
Curried Shrimp |
Seafood-4129 |
| Ingredients |
|
| 2 |
pounds cooked fresh Florida shrimp |
| 4 |
tablespoons butter, melted |
| 2 |
tablespoons flour |
| 2 |
cups chicken broth |
| 2 |
teaspoons Worcestershire sauce |
| 2 |
tablespoons curry powder |
| 1/2 |
teaspoon salt |
| 1/2 |
teaspoon pepper |
| 4 |
cups cooked rice |
| 4 |
tablespoons chutney |
4 |
tablespoons shredded coconut |
4 |
tablespoons chopped Florida onions |
4 |
tablespoons bacon bits |
4 |
tablespoons grated hard-boiled Florida eggs |
4 |
tablespoons ground peanuts |
| |
|
Preparation |
|
Leave the small shrimp uncut, but cut larger
shrimp into 2 to 3 pieces. Set shrimp aside. Melt
butter in large saucepan. Stir in flour and chicken broth,
stirring constantly while bringing to a
boil. Let simmer 1 to 2 minutes. Add Worcestershire sauce,
curry powder, salt and pepper. Add
the shrimp to the sauce and stir gently. Serve warm over rice.
Offer chutney, coconut, onions,
bacon bits, eggs and peanuts as assorted condiments.
Yield
4 servings
Nutritional Value Per Serving
Calories 392, Calories From Fat 144, Total Fat 16g, Saturated Fat 8g, Cholesterol 345mg, Carbohydrate 24g, Protein 39g.
|
|
Look for "Fresh from Florida" ingredients
at your local store. |
