Shrimp Curry With Rice

Shrimp Curry With Rice


  • 2lb Shrimp (Peeled and Deveined)
  • 1 Small Onion (Finely Chopped)
  • 2 Whole Carrots (Julienned)
  • 1 Stalk Celery (Finely Chopped)
  • 2 Cloves Garlic (Minced)
  • 2 tablespoons Lemon Juice
  • 1 cup Pineapple Juice
  • 2 tablespoons Curry Powder
  • ½ teaspoon Ginger
  • 1 Stick Butter
  • 2 tablespoons Corn Starch


Boil Shrimp until they turn pink. Remove Shrimp from water and save water. Let shrimp cool and peel and devein.
While the shrimp are boiling make a pot of rice.
Melt butter in a heavy skillet (I like black iron skillets). Add onion and garlic and cook till onion are soft. Remove ingredients from skillet.
Add Curry powder to skillet and cook until brown in color. Do not burn, use meduim heat.
Add three cups of water from pot you boiled shrimp in. Also add pineapple juice, lemon juice spices and vegetables. Simmer for 15 minutes and check consistency. If sauce needs thickening use the cornstarch. (Mix cornstarch with three tablespoons of water together and then add to skillet.)
Serve over rice.

December 20th, 2011 Posted by | Main Dishes, Recipes, Seafood | no comments

Leave a Reply