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1 c. boiling water
2 c. grated coconut, unsweetened
1/2 c. minced onion
3 Tbsp butter
3 Tbsp flour
1 Tbsp curry powder
1 tsp salt
1/2 tsp sugar
1 tsp fresh or dried gingerroot chopped
2 c milk
3 c cooked shrimp
Pour boiling water over the coconut several times until the water becomes
white,
let it sit while you continue with the recipe, then stain, saving the water. In a heavy pan,
cook onion in butter until tender; stir in flour and curry powder, salt, sugar and spice.
Blend well; add milk and prepared coconut water. Cook, stirring frequently until smooth
and thick. Stir in shrimp. Serve over hot cooked rice, or mixed with rice as a casserole.
NOTES : I made this many years ago, as one of the dishes in a buffet dinner, it was very well liked!
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