*  Exported from  MasterCook  *

                          Shrimp Curry With Rice

Recipe By     : Bon Appetit Magazine, May 1998
Serving Size  : 4    Preparation Time :0:00
Categories    : Shrimp                           Rice

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   2      tb            Butter
   1 1/4  lb            Uncooked large shrimp -- peeled,
                        - deveined
   1      c             Onion -- chopped
   1      tb            Curry powder
     3/4  c             Whipping cream
     3/4  c             Bottled clam juice
   3      tb            Mango chutney
                        Cooked white rice
                        Green onions -- chopped

Melt 1 tb butter in heavy large skillet over medium-high heat.
Sprinkle shrimp with salt and pepper. Add shrimp to skillet and saute
until almost opaque in center, about 2 minutes. Using slotted spoon,
transfer shrimp to bowl. Add remaining 1 tb butter to skillet. Add
onion and saute 3 minutes. Sprinkle with curry powder. Stir until
onion is tender, about 1 minute longer. Add cream, clam juice, and
chutney. Boil until sauce is thick enough to coat spoon, stirring
occasionally, about 8 minutes. Return shrimp and any collected juices
to skillet. Cook until shrimp are just opaque in center, about
1 minute longer.

Spoon rice onto plates. Top with shrimp, sauce, and green onions.

Notes: For an interesting presentation, set out bowls of some
traditional condiments, like chopped peanuts, toasted coconut,
raisins, and chopped bell pepper.

MC formatted by Barb at Possum Kingdom on 7/14/98


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