Polynesian Shrimp Curry
Polynesian Shrimp Curry is an moderately easy dinner. Made with 2 c. milk, 1 (3 1/2 oz.) can flaked coconut, 1 lb. unpeeled medium size fresh shrimp, 1 (15 1/4 oz.) can pineapple chunks, drained and 1/2 c. butter or margarine, melted and divided, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
π Recipe adapted from RecipeNLG-Full
Combine milk and coconut in small saucepan; bring to boil. Reduce heat and simmer 2 minutes.
Strain mixture; set milk and coconut aside.
Peel and devein shrimp.
Saute shrimp and pineapple chunks in 1/4 cup butter in large skillet 3 to 5 minutes or until shrimp turn pink, stirring frequently.
Drain shrimp mixture and discard liquid.
Set shrimp mixture aside.
Combine remaining 1/4 cup butter and curry powder in large skillet; cook over low heat, stirring constantly, 2 minutes.
Add green onions and celery; cook, stirring constantly until crisp-tender.
Combine flour and garlic salt; add to onion mixture.
Cook 1 minute, stirring constantly.
Gradually add reserved coconut milk and chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in shrimp mixture and reserved coconut.
Serve over rice.
Yield
4 servings.
π· Perfect Pairings
Complete your meal with these
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