Alright. This is my FAVORITE recipe out of this entire book (at least, as far as I know). My mom always referred to it as “Shrimp Something”, but its official name is 11-12: Creamy Sautéed Shrimp.
You can tell by the state of the card how often we cooked this recipe. This was always a big deal for me when I was a kid and my mom would make this dish.
I also cooked this one for my husband (then-boyfriend) when we were first dating, as a “here’s who I am” kind of a thing. What I’m trying to say is that this dish has a lot of feels attached to it.
I don’t need to say it–obviously we cooked this one a lot. Here it is, in all its glory, for you and the internet to preserve.
Ingredients. For our version, we always served it on some steamed white rice with some steamed broccoli (you know, so it’s healthy). The rice cooker was not an option at my current digs, so I cheated a bit and went with Minute Rice. I CAN cook rice on the stove, I just don’t like to. Frozen broccoli is not my first choice, but you go with what you need to use up.
Shrimp were fresh from the market that day–I always like to get a bit more than the recipe calls for because I eat a bunch of them while cooking. 🙂
I feel like I have a LOT of pictures of onion in various stages of chopping.
I suggest using a skillet with higher sides on it if you have it–makes it easier to keep it in the pan once the whole thing is full.
Basically, you’re making a traditional cream sauce, and adding a bit of tomato, curry, and spice to it. Think of it almost like a vodka sauce–it’s pretty close (minus the booze).
A whisk works best for working the tomato paste through the rest of the mixture. If you don’t have a whisk, a fork works too–just don’t scrape too hard.
It should be close to the color on the recipe card when its finished…the lighting situation in my current kitchen is odd. You can see I chose to leave the tails on–you can cut the tails off before you combine everything if you don’t want to have to deal with them while eating.
Final product–remember, the broccoli and rice are our twist on it. If you have an idea (or taste) for something else, go for it! However you eat it, I think you’ll like it. 🙂