Planning a Dinner Party? Easy Shrimp Curry Is a Fun and Festive Entree

In my lifetime I've hosted alot more dinner parties than I can count. Really don't get me incorrect. Entertaining is enjoyment and I adore organizing and planning exclusive meals. My husband and I enjoy shrimp curry, but I haven't served it at lots of dinner parties for the reason that it is so labor-intensive.

Yet this dish is still at the top rated of my entertaining record simply because it is enjoyable. Visitors enjoy the mix of flavors, but I consider they enjoy the participation even extra. Participation prospects to conversation and sharing -- the objective of any dinner celebration.

Apparently shrimp curry originated in Maharashtra, India. Some recipes are crafted with unsweetened coconut milk. Yogurt is also put into use as the foundation of the sauce. In accordance to the Addicted to Curry ınternet site, so quite a few curry recipes exist that it is not possible to count them. Indian curries are divided into Northeast Indian, Nepalese, South Indian and Shri Lankan. Bengal, Pakistan, Malaysia, Brunel, Indonesia, Thailand and Singapore all have their individual styles of curries.

My original recipe had a chicken stock base. You could not style the stock, but it added an undercurrent of taste. Then I uncovered a quicker recipe in "The Blue Sea Cookbook" by Sarah D. Alberson. Essentially, there are numerous effective recipes, all created with condensed soup. Your grocery retail outlet should carry reduced salt soup. Serve the curry with a alternative of toppings:
* really difficult boiled eggs, chopped
* salted peanuts
* crumbled bacon
* refreshing pineapple tidbits
* toasted coconut
* mango chutney
* chopped green onions (white and green components)
* chow mein noodles
* halved grape tomatoes
* golden raisins
* dried apricots, lower into skinny slices

Your guests will load on the toppings, so have lots on hand. Set the mood with an Indian tablecloth, acquired from an import shop, and a very few serving bowls. Lighted candles will include to this mood. The following is the recipe for Painless Shrimp Curry.

Components

one pound shrimp, shelled and deveined

2 cans shrimp soup (or cream of chicken or mushroom)

1 cup sour cream (I use weight cost-free.)

one teaspoon curry powder or homemade garam masala

Cooked rice (Basmati is my preference for the reason that of its huge grains and texture.)

Technique

Cook shrimp in boiling drinking water for three minutes, until eventually it turns pink. Be thorough not to over-cook the shellfish or it will come to be difficult. Drain and reduce in 50 percent width-smart or length-smart, saving some complete ones for a garnish. Warmth soup (don't include any h2o) in a huge saucepan. Add sour cream, curry powder, and shrimp. Stir gently, cover, and leave on the lowest warmth, or transfer to a sluggish cooker, set on minimal. (Line the cooker with a specific bag to make clear-up straightforward.) Serve with an array of condiments in small bowls. Complete your menu with a green salad, Indian flat bread, orange sherbet and almond cookies for dessert. Can make 4-six servings. Be aware: This recipe might be doubled, tripled, or quadrupled. You may possibly also get ready it a day ahead of time and reheat in a slow cooker.

Copyright 2010 by Harriet Hodgson