Peel and devein shrimps. Drop them into boiling water and boil 5 min. Remove from water and drain.
Melt butter and saute onion until transparent. Add salt, Tabasco, pepper, bay leaf, curry powder, flour. Stir in clam juice.
Run entire mixture from step 2 through blender 60 sec. at high speed to make puree. Return to heat and add tarragon and cooked shrimps. Refrigerate in covered container overnight.
Next day before serving... Heat curried shrimps in top of double boiler over simmering water. Stir frequently, If sauce is a little too gummy, add some clam juice. Serve with white steamed rice.
Originally Submitted
5/5/2008
0 Out of 5 from
0 reviews
You can add this Curried Shrimps recipe to your own private DesktopCookbook.
