- 2 pounds [1 kg] fresh or frozen peeled shrimps
- 3 tablespoons [45 g] butter or margarine
- 2 small onions, chopped
- 1 clove garlic, minced
- 1 teaspoon [5 mL] curry powder
- 1/2 teaspoon [2.5 mL] salt
- 1 cup [250 mL] tomato sauce
- 1 cup [250 mL] chicken broth
- 1/2 cup [125 mL] blanched almond slices
- 3 tablespoons [45 mL] lemon juice
- 1/2 cup [125 mL] light cream
- Fluffed steamed white rice
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- Clean fresh shrimps.
- Boil fresh shrimps covered with salted boiling water for 5 minutes, frozen shrimps according to packaging directions.
- Drain then reserve shrimps.
- Into a casserole, melt 2 tablespoons [30 g] butter or margarine.
- Add chopped onions and minced garlic; melt over medium heat for approximately 3 minutes, until onion is translucent.
- Sprinkle onion mixture with curry powder and salt.
- Mix well.
- Stir in tomato sauce and chicken broth.
- Simmer for 30 minutes, stirring from time to time.
- Meanwhile, into a small frypan, melt remaining [1 tablespoon / 15 g] butter or margarine.
- Brown blanched almond slices until golden, stirring often; reserve.
- Mix lemon juice, cream and reserved shrimps into tomato sauce.
- Thoroughly heat.
- Serve shrimps sauce over steamed rice, golden almond slices on the side.
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