Ruth Reichl Shrimp Curry

Name: Ruth Reichl Shrimp Curry
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Yield: 6 serving(s)
Ingredients: 1 onion, chopped; 2 garlic cloves, smashed; 1/4 cup butter; 4 tablespoons curry powder; 1/2 teaspoon ground ginger; 1/2 teaspoon ground cardamom; 1/4 teaspoon cinnamon; 1/4 teaspoon turmeric; 1/2 teaspoon red chili powder; 1 tablespoon flour; 1/2 cup heavy cream; 1 cup coconut milk, stirred well; 2 cups chicken broth; 2 teaspoons freshly grated lime zest; 2 lbs large shrimp, peel and deveined; 2 tablespoons fresh lime juice; salt and pepper; cooked rice and mango chutney; raisins, salted roasted peanuts, chopped candied ginger

Submitted by NannyMarvel

"This simple and delicious recipe was in Ruth Reichl's book "Comfort Me With Apples". It is a classic American style curry - easy to make and doubles or triples easily."

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Ready In:: 45mins
Ingredients:: 19
Serves:: 6

ingredients

1 onion, chopped
2 garlic cloves, smashed
¹⁄₄ cup butter
4 tablespoons curry powder
¹⁄₂ teaspoon ground ginger
¹⁄₂ teaspoon ground cardamom
¹⁄₄ teaspoon cinnamon
¹⁄₄ teaspoon turmeric
¹⁄₂ teaspoon red chili powder
1 tablespoon flour
¹⁄₂ cup heavy cream
1 cup coconut milk, stirred well
2 cups chicken broth
2 teaspoons freshly grated lime zest
2 lbs large shrimp, peel and deveined
2 tablespoons fresh lime juice
salt and pepper
Accompaniment
cooked rice and mango chutney
Garnish
raisins, salted roasted peanuts, chopped candied ginger

directions

Cook the onion and garlic in the butter in a heavy 5 quart pot over moderate heat, stirring, until the onion is softened, about 4 minutes. Add the spices and flour and cook, stirring constantly, for 1 minute. Whisk in the cream, coconut milk, broth and lime zest and bring just to a boil. Simmer the mixture, stirring constantly, until it begins to thicken, about 2 minutes. Add the shrimp and simmer, stirring, until the shrimp turns pink and is cooked through, about 4 minutes. Stire in the lime juice, and add salt and pepper to taste.
Ladle the curried shrimp over rice and top with garnishes as desired. Serve the mango chutney on the side.

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RECIPE SUBMITTED BY

NannyMarvel

Templeton, 43

<p>I guess it's been awhile since I've updated my info (that's an understatement!). I live on 10 acres outside San Luis Obispo with my hubby and our 6 cats and very large dog. Sam (my icon cat) passed away a few years ago. Bob, the feral cat that is the biggest and clumsiest goofball in the world is still around.? Big Red, an overweight sweetie that was partially tame, especially at mealtime passed a year ago due to a rattlesnake bite and Spook - another feral - pure black with yellow eyes is also still with us. Our little Dash passed away about 6 years ago at 18 months and broke our hearts in the process. There's a picture of her on my Soups & Stews cookbook. Since that time, (4 years ago) we got our beloved Franci (Great Pryrenees/Lab mix) and 2 months ago adopted a litter of kittens - 3 in all.? We have Skipper, Ginger and Marianne.? Who says you can't have a houseful of children and herd cats when you're in your 70s? I love to cook and garden and now that I am semi-retired, I have more time to do both. My husband is a willing guinea pig for my cooking and since he's still among the living, I guess I haven't had too many klunkers. This site is the best thing since sliced bread. All my cookbooks are now on display. I only use 4 and 5 star reviews - why hurt someone's feelings with a mediocre or bad review. Just don't make the dish again.</p>

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