Charleston South Carolina City Stroll + Lil’s Shrimp Curry Recipe

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.

Charleston South Carolina © Ckatt May 2015

Charleston South Carolina © Ckatt May 2015

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Charleston South Carolina © Ckatt May 2015

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Charleston South Carolina © Ckatt May 2015

 

 

Charleston South Carolina © Ckatt May 2015

Charleston South Carolina © Ckatt May 2015

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Charleston South Carolina © Ckatt May 2015

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Charleston South Carolina © Ckatt May 2015

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.

This recipe is for the Fiesta Friday #69 blog party with Angie the Novice Gardener hosted by  Juju @ cookingwithauntjuju and Amanda @ The Chunky Chef.

I have been absent from the festivities! I bring this recipe which is intended for a crowd pleasing experience.  Enjoy!

fiesta-friday-badge-button-i-party

Lil’s Shrimp Curry Recipe made by her daughter Linda April 2015

Ingredients

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

Method

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;

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Prepping Apples for Shrimp Curry © Ckatt May 2015

Apple and Onions Sautéing

Apple and Onions Sautéing © Ckatt May 2015

Add a tablespoon of butter then blend in flour mixture slowly.

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Sautéed Onions and Apple © Ckatt May 2015 

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Sauteed Onion and Apple with Curry Mixture © Ckatt May 2015

Stir in chicken broth and milk.

Chicken stock in curry sauce © Ckatt May 2015

Chicken stock in curry sauce © Ckatt May 2015

Cook stirring often until thick and set aside.

The Sauce is Everything! Curried Shrimp

The Sauce is Everything! Curried Shrimp © Ckatt May 2015

Next

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)

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Shrimp sautéed with butter and garlic © Ckatt May 2015

Drain and add to shrimp curry.

Next

Place mushrooms into sauté pan, brush with two tablespoons of melted butter and broil for three minutes and then add to sauce.

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© Ckatt May 2015

To finish squeeze in two tablespoons of lemon-about a half of a lemon.

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Add Lemon to Curry Sauce © Ckatt May 2015

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!

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Curried Shrimp Recipe Plated © Ckatt May 2015

Old Digger takes a rest in the kitchen © Ckatt May 2015

Old Digger takes a rest in the kitchen © Ckatt May 2015

Enjoy! It’s spicy and delicious. Not of fan of Hot curry? Use a mild curry powder.

Street Charm of Charleston South Carolina © Ckatt May 2015

Street Charm of Charleston South Carolina © Ckatt May 2015

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About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
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12 Responses to Charleston South Carolina City Stroll + Lil’s Shrimp Curry Recipe

  1. This is going to have to go on my to make list! Sounds like a lovely visit!

  2. Jhuls says:

    Beautiful photos. The curry sounds so aromatic and looks so delish. Happy FF. 🙂 xx

  3. Arl's World says:

    Beautiful pictures, thanks for sharing!

  4. I have always wanted to visit Charleston – it’s on my bucket list! The curry recipe sounds delicious – just recently I have been experimenting with curries. Thanks for some beautiful pictures of a historic Southern city and a curry I want to try. Happy FF #69 🙂

  5. I’ve never been to Charleston and loved your pictures! The shrimp curry looks amazing too.

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