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Show 1'' " SHRIMP CURRY AND lane- RICE loaf ODn You don't have to live near the .an to enjoy the luxury of de- 10 jous shrimp dishes. Just look on OUr'ur grocer's shelf and you will ' cans of shrimp that can be OIpTied into inspired main dishes yA :,th little effort. You'll find can-fl can-fl shrimp a big success when publu serve this Shrimp Curry and Rice Loaf 2 cups cooked rice tot! can shrimp onion, thinly sliced Ut;3 tablespoons fortified margarine margar-ine 2 tablespoons flour 1 cup tomatoes V2 teaspoon salt 1 boullon cube or 2 tbs. meat extract ex-tract l-8 teaspoon curry powder 1-4 cup water ' Prepare shrimp for cooking. !. feel the onion and slice in thin Sices. Melt the margarine in a W. javy pan. Add flour and make a n toh golden brown roux. Add only on-ly ;ns and brown lightly. Add salt, Kiiirry powder, and shrimp. Stir itil shrimp are well coated in e roux, and none is left in the . uying pan. Dissolve the bouillon ,Y?.be or meat extract in the water ""nd combine with tomatoes. Push M.r.e shrimp to one side of the pan 1 riid add the tomatoes. Bring the .rimp back into the sauce; low- heat and cook very slowly 10-. 10-. I minutes. Taste for seasonings j'id add more salt and pepper, if ,re jieded. Serve with rice. |