Shrimp Curry
Awaiting Trial Recipe version 1 · Filed by the Court (seed pool) · Adapted from Armed Forces Recipe Service card L-138 (Shrimp Curry), TM 10-412 (2003), public domain. Scaled from 100 portions to 6 servings; the card's browned flour roux is converted to a cornstarch slurry at exactly half the flour amount; curry powder is specified gluten-free because spice blends vary by brand.
Shrimp simmered briefly, then folded into a warm curry sauce with sautéed peppers, apple, celery and mushrooms, sharpened with lemon at the end.
Why this complexity: Shrimp, vegetables and sauce are cooked in separate stages; Flour roux converted to a cornstarch slurry at half the flour amount; Several spices to balance.
Ingredients
- 544 g peeled shrimp
- 82 g onion, chopped
- 54 g green bell pepper, chopped
- 50 ml neutral oil (a flavorless oil — canola, grapeseed, avocado, or plain vegetable oil; not olive oil, which brings its own flavor), divided
- 3 tbsp cornstarch
- 568 ml warm water
- 119 g apple, peeled and diced
- 44 g celery, chopped
- 1 1/2 tsp curry powder (check the label and choose a gluten-free blend)
- 1/3 tsp ground ginger
- 1/2 tsp garlic powder
- 1/2 tsp prepared horseradish
- 3/4 tsp salt
- 34 g canned mushrooms, drained
- 2 tsp lemon juice
Method
- Simmer the shrimp in water for 3 to 5 minutes, just until pink; drain and set aside.
- Heat a spoonful of the oil and sauté the onion and green pepper about 10 minutes, until soft.
- In a saucepan, whisk the cornstarch into a little cold water, then whisk in the warm water and remaining oil; simmer, stirring, until a thick sauce forms.
- Add the sautéed vegetables, apple, celery, curry powder, ginger, garlic powder, horseradish and salt; simmer 20 minutes.
- Stir in the shrimp, mushrooms and lemon juice and heat 2 to 3 minutes more, until the shrimp reach 74°C (165°F). Serve over rice.
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