Sautéed Shrimp Salad with Curry

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Tender fresh-cut lettuces provide a perfect bed for a quick sauté of shrimp and shallots, accented with a mild curry sauce.Click To Enlarge

Tender fresh-cut lettuces provide a perfect bed for a quick sauté of shrimp and shallots, accented with a mild curry sauce.

Photo: Scott Phillips

Ingredients:
For the curry sauce:
2 Tbs. butter
2 Tbs. flour
1 cup vegetable or chicken stock
1 Tbs. mild curry powder

For the salad:
1/2 lb. mixed cutting lettuces
2 Tbs. olive oil
1-1/2 Tbs. finely chopped shallots
1 lb. peeled, deveined small shrimp
Juice of half a lemon

6 servings

Melt the butter in a saucepan over medium-low heat. Add the flour and stir constantly for 4 minutes until the flour is cooked but not browned. Add the vegetable stock slowly and stir until smooth. Remove from the heat and whisk in the curry powder. Set aside.

Wash and dry the lettuce leaves and arrange them on 6 plates.

Heat the olive oil and shallots in a frying pan over medium heat, just until the shallots are translucent and sizzling. Add the shrimp and sauté quickly, about 2 minutes, so they are cooked but still tender. Douse the shrimp with lemon juice.

Slide servings of shrimp onto the beds of lettuce and serve with curry sauce.

Recipe by Peter Garnham
February 1999
from issue #19


posted in: Lettuce, salad