Recipe Monday

On a hectic Monday when there is just to much to process to make a coherent post, there is nothing quite like a leisurely trip to the grocery store with a nicely prepared list and the anticipation of cooking a meal that is one of mine (and SP’s) absolute favorites. It’s so good that I truly enjoy every single step in this process. I’ve been making it for many years. Sportsboy’s dad did not like the original variation which calls for curry so I always substituted paprika as the recipe suggested  and it was just as good to me. Ok,  both variations are good, but the curry one is  just a smidge better 🙂  One more tip – get everyone out ahead of time. Chop the fresh parsley first thing and set aside in a bowl. Start the rice first so that it is simmering while you prepare the shrimp. There is *no* down time with this. It’s a downhill roller coaster of a dish and you cannot let anything cook for too long at any stage. This is why I say get everything ready first. Chop onion. Clean and prepare raw shrimp, rinse off and thaw out pre-cooked shrimp (which can also be used) and just be ready to throw one thing after the other into the pan. It’s fast and furious and scrumptious. And not anywhere near healthy! Enjoy!

Creamy Sauteed Shrimp

Ingredients:

1/13 lbs -1.5 lbs medium shrimp (cooked or raw, tail on or not, your preference)

1 small white onion

1 tbsp butter

1/2 tsp curry powder OR paprika

1 tbsp all prupose flour

2 tbsp tomato paste or puree

1/3 cup water

1/2 cup whipping cream

Dash Tabasco

1/2 tsp salt

Dash white pepper

3 tbsp chopped fresh parsley

• Step 1 – clean and peel shrimp if needed. Or thaw. Peel and finely shop onion. Chop parsley.
• Step 2 – Saute onion in butter until soft. Add curry powder (or paprika). Saute a few minutes more.
• Step 3 – Sprinkle with flour. Stir in tomato paste or puree. Blend. Add water and cream. Blend again. Let cook – around medium low heat – for a few minutes
• Step 4 – Season to taste with Tabasco, salt and pepper. Blend. *taste*! Make sure the tomato or salt are not too overpowering and splash in a little more water or cream if needed. For some reason I always have to play with the sauce at this stage. Maybe I just don’t know how to measure properly 🙂
• Step 5 – Add shrimp and parsley and heat through. Serve immediately. I always serve it over rice and it’s the perfect blend.