MIRRO 92012 - Page 27

Page 27 o f 42
Shrimp Curry
4.2 Qt.
6/8 Qt.
Ingredients
1 lbs.
2 lbs.
Shrimp
2 Tbsp
4 Tbsp
Fat
2 Tbsp
4 Tbsp
Flour
1 1/4 cups
2 1/2 cups
Hot Milk
1/4 tsp
1/2 tsp
Slat
Dash
1/4 tsp
Paprika
1 tsp
2 tsp
Onion, minced
1 tsp
2 tsp
Curry Powder
1 tsp
2 tsp
Lemon Juice
4 servings
8 servings
1. Cook shrimp according to chart directions.
2. Melt fat in saucepan. Blend in flour.
3. Add hot milk slowly, stirring constantly.
4. Add remainder of ingredients and cook until smooth and thickened, stirring constantly.
5. Add shrimp and serve over cooked rice.
Shrimp Creole
4.2 Qt.
6/8 Qt.
Ingredients
1/2 lbs.
1 lb
Cooked or Canned Shrimp
1/2 cup
1 cup
Onion, diced
1/2 cup
1 cup
Celery, diced
1
2
Clove Garlic, minced
1 Tbsp
2 Tbsp
Fat
1 1-lb. can
2 1-lb. cans
Tomatoes
1 8-0z. can
2 8-oz. cans
Tomato Sauce
1 1/2 tsp
1 Tbsp
Salt
1 tsp
2 tsp
Sugar
1/2 tsp
1 tsp
Chili Powder
1 Tbsp
2 Tbsp
Worcestershire Sauce
Dash
Dash
Red Pepper Sauce
1/2 cup
1 cup
Green Pepper, diced
1 Tbsp
2 Tbsp
Cornstarch
1/2 cup
1 cup
Water
6 servings
12 servings
1. Cook shrimp according to Directions Table.
2. Cook onion, celery and garlic in fat in cooker until tender but not brown.
3. Add tomatoes (with liquid), tomato sauce, seasonings, green pepper and shrimp.
4. Cover, set control to 10 PSI and cook 3 minutes after control jiggles. Reduce pressure
instantly.
5. Mix cornstarch and water. Gradually stir into Creole. Cook until thickened, stirring
constantly. Serve over rice.