Artichoke and Shrimp Curry

4 medium artichokes, prepared as directed
1/4 cup butter
1 1/2 lb. shrimp, shelled and cleaned
1 teaspoon salt
1-2 cloves garlic, halved
1/3 cup sliced scallions
1 tablespoon curry powder
1/4 cup flour
Dash pepper
1 cup chicken broth
1 cup light cream
2 hard-cooked eggs, quartered
Hot cooked rice

While artichokes are cooking, melt butter in large skillet over medium heat.
Add shrimp, 1/2 teaspoon of the salt and garlic. Saute until shrimp turn pink.
Remove shrimp with slotted spoon.

Add half the scallions and curry powder in skillet; cook and stir two minutes.
Stir in flour, pepper and remaining 1/2 teaspoon salt.

Gradually add broth and cream; cook, stirring constantly, until sauce boils one minutes. Lower heat.
Add shrimp and remaining scallions.

Arrange artichoke halves around edge of serving dish.
Fill center with curried shrimp. Garnish with eggs. Serve with rice.

Makes four servings.

This recipe came from Gay Luiz.

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