Title: Stir-Fried Curried Shrimp
Categories: Seafood
Yield: 6 Servings

1 lb Shrimp
1 Onion
2 ts Cornstarch
2 tb Water
1/2 ts Sugar
1 ds Pepper
2 -(up to)
3 tb Oil
1/2 ts Salt
2 ts Sherry
2 -(up to)
3 tb Curry powder
1/2 c Stock

1. Shell and devein shrimp. Cut onion in half; then slice thin.

2. Blend cornstarch, water, sugar and pepper to a paste.

3. Heat oil. Add salt, then shrimp, and stir-fry 1 minute. Sprinkle shrimp
with sherry; stir-fry until pinkish (about 1 minute more), then remove.
Clean and dry the pan.

4. Add curry powder; stir in 1/2 minute over low heat. Add onion and
stir-fry until curry smells pungent (about 1 minute more).

5. Return shrimp. Stir in stock and heat quickly. Then cook, stirring,
until onion softens.

6. Stir in cornstarch paste to thicken and serve at once.

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