Thursday, September 27, 2012

Curried Shrimp

This is a very delicious but also a very light curry dish that I first ate at a local restaurant many years ago.  It was so delicious I asked the chef for the recipe, and have made it many times since. 

It looks a lot more complicated than it is, however, because of the technique used, I wouldn't recommend that you try this unless you are reasonably proficient in the kitchen, and certainly DO NOT let any children cook this dish.

Ingredients :

-  1 lb. of shelled and deveined shrimp
-  1 cup of finely chopped onion
-  1 cup of finely chopped celery
-  3 tablespoons of butter
-  1 tablespoon of curry powder
-  1 teaspoon of paprika
-  1/4 cup of brandy
-  1 cup of heavy cream
-  1 large apple with peel on, cored and chopped

Directions :
  • Melt the butter in a large heavy skillet and saute the onion and celery until soft.
  • Add the curry powder and paprika and cook another minute until fragrant.
  • Add the shrimp and cook until they just start to turn pink.
  • Pour the brandy into the pan, then light it with a lighter so it starts to flame.  It will look like the pan in the photo above.   Leave it to cook WATCHING IT CAREFULLY THE WHOLE TIME.
  • When the flames have subsided, add the cream and chopped apple and heat until warmed throughout. The apple will still be crunchy.
This is a delicious dish you can serve to children since the alcohol all evaporates during the cooking.  Serve this over cauliflower rice or Miracle rice.

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