Family Recipes Cookbook

The cookbook I never got around to finishing…

Shrimp Curry 11/18/2009

3 tbs. butter

2 large onions

1 granny smith apple

3 tablespoons curry powder

2 tablespoons flour

1 ½ cups vegetable bouillon

1 ½ cup milk

4 cups cooked peeled shrimp

2 cups cooked rice

2 cups coarsely chopped hard boiled egg




Butter casserole dish, and pre-heat oven to 350°F. Bring water in a large pot to a boil. Cook 2 lbs. shrimp in the shell until pink (1-2 minutes max.). Scoop out shrimp into collander, and cover with ice to cool. In the still boiling water, cook 6 eggs until hardboiled. Remove eggs, put in colander with shrimp, add more ice to cool. Reserve enough of the shrimp and egg flavored water to make the rice as directed on the package. Peel the shrimp and chop into bite size pieces, peel and chop the hard boiled eggs, put each in separate bowls. Melt butter in a large pot on medium heat, fry onions, add apple until golden brown. Add flour and curry. Gradually add broth, then milk. Cook, stirring constantly, until thick. Layer the shrimp, rice, sauce, and egg in the casserole, ending with sauce on top. Sprinkle with chives, cover and bake until bubbly, 30-40 minutes. Remove from oven, let cool. Reheat for dinner, serve with Major Grey’s chutney.


One Response to “Shrimp Curry”

  1. dearmasa Says:

    This recipe is not attributed to one family member because everyone who’s ever made it, claims it. Like most of our recipes, it did originate in a cookbook–and quite an interesting cookbook at that. Specialty of the House, published in 1955 by the Florence Crittendon Mission, featured 100 favorite recipes from 100 famous cooks. The proceeds from the book benefitted unwed mothers, disturbed adolescents, and other troubled young women. “Some are homeless. Most are unwanted. All are dangerously close to crack-up–emotional or moral,” reads the introduction–I swear!

    We can trace our Shrimp Curry to contributor Mildred O. Knopf, author of The Perfect Hostess Cook Book. Mildred called the dish Curry Casserole. Lib liked it because the recipe called for putting all the sideboys in the casserole. In any case, Lib and Kayla both made it as Mildred intended, but changed the name to Shrimp Curry at some point. Adrienne learned it from Kayla, but when she made it for her vegetarian friend Lucy’s birthday, she modified it to the second variation listed here.

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