I was recently in Charleston, South Carolina for the first time to visit my dear friend, Linda. We had not seen each other since 1987. A long time, indeed, passed; nonetheless, we were happily reunited! Linda was a gracious tour guide and I was deliriously happy with the beauty of Charleston. These photos are a small sample because my camera decided to have a hissy fit just as we we entered the part of town that looks French. (Really charming houses that had a French feeling.
I reminisced about Linda’s mother, Lil and her father, Willard. They were sweet, generous and progressive people, who loved their children and their children’s friends. Lil was a terrific cook, who taught me how to make apple pie. (It was really simple. I loved that!)
Linda made Lil’s Curry Shrimp Recipe which I share the recipe, with Linda’s permission, with you all. This is a true family recipe. It is a make a day ahead recipe, to let the flavors marinate, for serving lots of people. Included are Linda’s recipe measurements for halving the amount. We ate the curried shrimp dish the same day on jasmine rice.
I have been absent from the festivities! I bring this recipe which is intended for a crowd pleasing experience. Enjoy!
Lil’s Shrimp Curry Recipe made by her daughter Linda April 2015
Note: The measurements in purple are the halved amounts to use if not feeding a crowd.
3/4 Cup Flour (1/2 C Flour)
7-8 Tsp Hot Madras Curry powder
3-4 Cloves of Garlic minced
4 Tsp salt
1/2 Tsp Ginger
2 Tsp sugar
1 Cup Minced onions
1 Cup diced pared green apples
3/4 Cup Butter or Margarine
1 Quart Chicken broth (2 cans)
2 Cups of milk (1 cup)
3 Tablespoons of butter or margarine
3 Pounds either of cleaned shelled shrimp or crab (1-1/2 Pounds of Shrimp or Crab)
1-1/2 Pounds Mushrooms cleaned and sliced
1/4 Cup Melted butter or margarine
2 Tablespoons lemon juice
The day before this dish is to be served, mix the four curry powder, ginger and sugar together. In a large kettle sauté the onions and apple in 3/4 cup butter until tender;
Add a tablespoon of butter then blend in flour mixture slowly.
Stir in chicken broth and milk.
Cook stirring often until thick and set aside.
In a large skillet, melt 3 Tablespoons of butter, add shrimp and sauté over high heat stirring with a fork for about five minutes. At this point, Linda added a healthy amount of chopped garlic too. (3-4 cloves)
Drain and add to shrimp curry.
Place mushrooms into sauté pan, brush with two tablespoons of melted butter and broil for three minutes and then add to sauce.
To finish squeeze in two tablespoons of lemon-about a half of a lemon.
Refrigerate overnight or serve immediately on your favorite rice. Linda said, “I like a bit of heat.” It was pleasantly so…hot Madras shrimp curry!
Enjoy! It’s spicy and delicious. Not of fan of Hot curry? Use a mild curry powder.