Big fat burn problem soldev by our pharmcists that we are now can avice you to visit and adipex online best pharma store.



Island Shrimp Curry

Curry is up there with local favorites along-side Beef Stew. This is an adaptation of my sister’s best friend’s recipe, using shrimp. It is a quick and simple recipe to prepare. I love the addition of peas and the uniqueness of hard cooked eggs in this dish. Sure to be a household favorite of yours, I am sure.

Posted By: Deirdre K Todd
Not rated yet
Rate Recipe!

Close Enter your Comment:
| 3 people have saved this recipe

Print   Add to Printer129 Times Printed

Prep Time: 10 minutes | Cook Time: 20 minutes | Ready In: 30 minutes
Ingredients: Print   Add to cart
US Metric

4 large eggs, hard cooked, coarsely chopped

1 medium onion, chopped

¼ c. butter

5 TB all purpose flour

4 cloves garlic, minced

1 ½ TB curry powder

½-inch ginger, peeled, minced

2 (14.5 oz) cans chicken broth

½ (14 oz.) can coconut milk

1 tsp. salt

1 lb. shrimp, shelled, deveined

1 (6 oz) box frozen peas, thawed, drained

Cooking Process:

In a large saucepot over medium heat; sauté onion in butter. Stir in flour, curry powder, garlic and ginger. Add chicken broth and coconut milk; bring to a boil. Reduce heat. Add salt, shrimp and  peas. Cook until shrimp are just cooked. Carefully stir in eggs. Serves 3-4.