- Cooking Time:
- Preparation Time:
- 2 tbsp Butter
- 1 cup Onion, chopped
- 1 clove Garlic, crushed
- 1/2 cup Celery, chopped
- 2 tbsp flour
- 2 tsp hot curry powder
- 1 tsp soy sauce
- ~1 cup vegetable broth
- 2 8oz cans diced tomatoes, undrained
- 1 lb shrimp, cooked
- Melt bugger in large skillet. Add onion, garlic and celery. Cook until soft.
- Blend in flour. Add curry powder, soy sauce, broth and tomatoes, stirring constantly. When bubbly, reduce heat and simmer uncovered for 20 minutes.
- Add shrimp and cook until warmed through, about 5 minutes. Serve with rice.
NotesI'm not a fan of coconut milk but I LOVE curry. This is an adaptation of a recipe from my mother-in-law.
Holiday Meal Planning
Wine Pairing Chat
Cupcake Recipes: Allison Robicelli Cupcake Chat
Gluten Free Baking With KitchenAid: 33 Bloggers Share GF Treats!
Decadent Desserts Made FromSee More
STUFFAT TAL-QARNIT (Octopus Stew)
Frosted Apple Cinnamon Bars
BANANA WELLINGTONSSee More