Americanized Shrimp Curry

Submitted by Luby Luby Luby

"This recipe comes from my SIL's co-worker. I cannot remember the name she used for the recipe so I will just call it Shrimp Curry. I have adjusted the quantities because the original recipe made a very large batch. I dubbed this recipe as "Americanized" due to the addition of Emeril's "Essence". I like to eat this as a soup but DH likes it served over Basmati Rice."

 

• Ready In: 2hrs
• Ingredients: 14
• Serves: 6

ingredients

• 907.18 g shrimp, peeled and deveined
• 1 green bell pepper, chopped
• 1 red bell pepper, chopped
• 1 yellow bell pepper, chopped
• 1 onion, chopped
• 3 clove garlic, minced
• 88.74 ml butter
• 340.19 g can coconut milk
• 2 (793.78 g) can chicken broth
• 7.39 ml curry
• 340.19 g can mushrooms, drained
• 425.24 g can baby corn, drained
• 236.59 ml Italian parsley, chopped
• 29.58 ml spice essence (Emeril Lagasse's Essence)

directions

1. In a large 5 quart Dutch oven melt butter and add peppers, onion and garlic.
2. Saute over medium heat until soft about 45 minutes.
3. Add remaining ingredients except shrimp, cover and simmer for about 30 minutes.
4. Add shrimp and cook until shrimp turns pink, about 5 to 10 minutes.