Recently I came across an old recipe I used to fix as a new bride (more years ago than I care to remember). It was easy enough for an inexperienced cook just starting out, anxious to please and impress a new hubby. I decided it was time to fix this again, but as it was one of my lazy cook days I went scrounging in the pantry for something to create an easy version. I am sharing the original recipe and my “happy accident” recipe.
Curried Shrimp - original version
2 cups of medium white sauce
1 pkg of frozen small or med shrimp – 16 oz bag (small or med is a matter of personal preference)
Medium white sauce:
This is not hard to fix but it does take a little time and attention. Start your rice cooking while you cook the white sauce. (I prefer the original rice instead of the quick version. It has a much better texture and flavor)
1. In a heavy 1 quart sauce pan, melt 4 Tablespoons of butter or margarine.
2. Add 4 Tablespoons of all-purpose flour
1/2 tsp salt
1/4 tsp of pepper
1/4 tsp of paprika
Stir together over low heat until smooth
3. Gradually stir in 2 cup of milk or half-and-half stirring constantly until thickened and smooth.
4. Add curry powder. I start with ½ tsp. and add ¼ tsp at a time until I get the flavor I want
5. Rinse 1 pkg. of frozen shrimp under cold water for about 5 min. Add to the sauce and cook until the shrimp is hot through.
Serve over rice. Delicious!
Happy Accident Curried Shrimp!
As I mentioned, I was having one of my lazy cook days so I thought I would substitute a couple of cans of cream of celery soup for the white sauce. I was sure I had some in the pantry….wrong! Somehow I had bought broccoli cheese soup instead. Well nothing ventured!
2 cans of condensed broccoli cheese soup
1 cup of milk
Pepper to taste (leave out the salt, there is enough in the soup)
1 pkg. of frozen shrimp – 16 oz bag
Start your rice first (I like Uncle Ben’s. It takes 20 min to cook and 5 min to let stand)
Heat soup, milk and pepper in medium sauce pan.
Add curry powder to taste. I used ¾ teaspoon.
Rinse the frozen shrimp under cold water for about 5 min. Add to sauce and serve over rice.
This was soooo good! Everyone went back for seconds.
I usually try to keep a variety of cream soups in the pantry. They are so versatile so you can experiment to your hearts content.
NOTE: Checking the area in your favorite store where they keep the frozen shrimp can cut way down on the costs. I manage to find the bags of frozen shrimp on sale for about half price (or buy one/get one free) about every other month. You can bet when I find them on sale, I stock up!