Shrimp Curry


Bouillon or salted water 4 to 6 large shrimps per person
1 stalk celery, diced
2 shallots, minced
3 tablespoons butter
Heavy cream, 1 cup for every 2 people
Curry powder to taste
Cayenne pepper to taste
Ginger to taste
Lemon juice (optional)


In a large kettle, bring ample bouillon or salted water to a boil. Add the shrimp, shells on, and cook until they are just pink – not completely cooked (rarely more than a minute). Drain well; shell and devein, and set aside. Saute the celery and shallots in butter until soft. Add the cream and reduce over high heat (it will not burn) until nearly the desired thickness (about 10 minutes). Remove from heat and strain. Add curry, cayenne, and ginger to the strained sauce to taste. Add shrimp and reheat, reducing sauce to desired consistency. Adjust taste with a few drops of lemon juice, if desired, and serve immediately. A lovely, light rice makes the ideal bed for this curry.


Recipe serves 1 generously; multiply as wanted.

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