CURRIED SHRIMP
Yield 4-6
Number Of Ingredients 16
Steps:
- 1. In saucepan place shrimp shells, water, wine, half of the onion and the bay leaf. Cover and bring to a boil over high heat. Reduce the heat to med-low and simmer for 15 minutes. Strain and reserve the broth. Discard the shells. 2. In a separate med saucepan, bring 3 1/3 cups of the shrimp broth to a boil. Add the rice and salt. Reduce the heat, cover, and simmer until rice is tender and liquid is absorbed, about 20-25 mins. Keep warm. 3. In a med sized skillet, heat the butter and oil over med high heat. add the shrimp and saute for 2 mins. Transfer the shrimp to a dish and cover. 4. Add remaining onion to the same skillet and saute until lightly golden, about 10 mins. Mix in the tomatoes, garlic, hot pepper sauce, and paprika. Reduce the heat, cover and simmer until the tomato has broken down and is partially dissolved, about 15 minutes. 5. Stir in the curry mixture, blending well, and continue cooking for another minute. 6. Pour in remaining broth, stir, then quickly reduce by half. Pull the pan off heat and whisk int he cream. Return to med low heat and without boiling, simmer until slightly thickened. Return the shrimp to the pan to heat through for 1 min 7. Fluff up the rice with a fork and arrange on a serving platter.Arrange shrimp on top and spoon some of the curry sauce over t. Serve any extra sauce on the side.
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