Shrimp Curry
  • 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
  1. Melt bugger in large skillet. Add onion, garlic and celery. Cook until soft.
  2. Blend in flour. Add curry powder, soy sauce, broth and tomatoes, stirring constantly. When bubbly, reduce heat and simmer uncovered for 20 minutes.
  3. Add shrimp and cook until warmed through, about 5 minutes. Serve with rice.
I'm not a fan of coconut milk but I LOVE curry. This is an adaptation of a recipe from my mother-in-law.