Title: Curried Shrimp #2
Categories: Seafood
Yield: 6 Servings

1 lb Shrimp
2 sm White onions
3 tb Oil
1 -(up to)
2 tb Curry
1/2 c Milk
2 ts Cornstarch
2 tb Water

1. Shell and devein shrimp; cut in two, if large. Cut onions in wedges.

2. Heat oil. Add curry; stir in until it begins to smell pungent.

3. Add onion wedges and stir-fry until translucent (3 to 4 minutes).

4. Add shrimp; stir in quickly to coat. Then add milk. Cook, covered, over
medium-low heat, stirring occasionally, until shrimp turn pink (5 to 7
minutes).

5. Blend cornstarch and cold water to a paste. Then stir in to thicken and
serve at once.

From , ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.