CookEat Recipe
Curried Shrimp
Whole cooked shrimp gently warmed with sherry and a strained, lightly creamed curry sauce.
Method
Steps
Step 1
Peel and chop one medium onion. Finely chop the one ounce lean ready-to-eat cooked ham, the white inner part of half a celery branch and half a seeded green pepper, and slice half a leek. Melt the one ounce butter in a saucepan and brown the onion to a good golden colour.
Step 2
Add the cooked ham, celery, green pepper, one thyme sprig, one clove, ten whole black peppercorns and sliced leek. Mix well and cook for five minutes, stirring.
Step 3
Add two saltspoons salt, one liberal teaspoon curry powder and half a level tablespoon flour, and mix thoroughly. Bring one good half pint water to a boil, pour it into the pan and cook gently for eighteen minutes as a guide, stirring along the bottom until the flour is cooked and the ham is hot throughout to 165°F.
Step 4
Separate one yolk from a commercially pasteurized shell egg labelled suitable for uncooked dishes and mix it with the one tablespoon pasteurized cream. Take the sauce off the boil, stir in this mixture thoroughly and keep it below a boil. Strain through a clean sieve into a clean saucepan and keep briefly hot at 140°F or above while preparing the shrimp.
Step 5
Put the thirty-six good-sized fully cooked, peeled and deveined shrimp in a saucepan with the two tablespoons sherry. Cover and let steam gently for five minutes as a guide, turning carefully and continuing as needed until the largest shrimp are hot throughout to 165°F on a clean thermometer.
Step 6
Pour all the hot strained curry sauce over the shrimp. Mix lightly and heat gently for two minutes as a guide without boiling, checking that the mixture is hot throughout to at least 165°F. Transfer to a hot deep soup tureen and serve promptly.
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