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Catholic Recipe: Hawaiian Style Shrimp Curry

    INGREDIENTS

  • 3 coconuts
  • 1-1/2 cups coconut milk
  • 3 Tablespoons hot water
  • 6 Tablespoons butter or margarine
  • 1-1/2 teaspoons minced onion
  • 6 Tablespoons flour
  • 1-1/2 cups milk
  • salt
  • 1 teaspoon curry powder or to taste
  • 1 Tablespoon grated ginger root or 2 teaspoons powdered ginger
  • 1-1/2 teaspoons lemon juice
  • 1 pound fresh shrimp, cooked, peeled, and cleaned
  • Details

  • Serves: 4-6
  • Prep Time: 2 hours
  • Difficulty: N/A
  • Cost: n/a
  • For Ages: n/a
  • Origin:

Sister Anita's curry recipe is a deluxe concoction that is most unusual. Try it when fresh coconuts are available and inexpensive.

DIRECTIONS

Grate coconuts. Add coconut milk and hot water. Let stand 15 minutes; strain through two thicknesses of cheesecloth, squeezing out as much of the juice as possible. Melt butter or margarine; blend in onion and flour; add both kinds of milk; cook, stirring, until mixture thickens. Add seasonings, lemon juice, and shrimp; cook over very low heat 30 minutes. Serve on platter surrounded by fluffy rice and topped with additional grated coconut. Makes 4 to 6 servings.

Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965
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