"Quick Curry"
| Ingredients | | | 1/4 | cup | butter | | | 3 | cup | shrimp, cooked | | | 2 | teaspoon | salt | | | 1 | cup | pineapple tid-bits | | | 2 | teaspoon | curry powder | | | 1/2 | teaspoon | dill weed | | | 1/4 | cup | flour | | | 2 | cup | milk | | | 1 | | rice, cooked, hot | | | | | |
Directions:
| Melt butter in saucepan. Remove from heat. Stir in flour and seasonings. Add a little milk and stir to blend. Gradually stir in the remaining milk. Cook and stir until mixture boils and thickens. Add shrimp (or clams or chicken) and pineapple tid-bits. Heat through. Serve on rice. If desired, serve with condiments such as chopped peanuts, coconut and chutney.
|
| |
|
