Shrimp Curry

A dinner recipe found in “Cooking for a Man”
published by House of Heublein in 1953
Shrimp Curry

6 tablespoons butter or margarine
2 teaspoons A.l. Sauce
1 to 2 tablespoons curry powder
1 teaspoon salt
1 large onion, finely chopped
1 cup finely chopped celery
1 medium-size apple, cored and finely chopped
3 tablespoons flour
2 cups water
2 chicken-bouillon cubes
1 tall can evaporated milk
2 pounds shelled, cooked, fresh shrimps
Hot cooked rice
Assorted condiments


[1] Melt butter or margarine in large frying pan. Add A.I. Sauce, curry powder (according to taste), salt, onion, celery, and apple. Saute slowly, stirring often, 10 minutes, or until vegetables and apple are tender. Blend in flour.

[2] Gradually add water, stirring constantly. Add bouillon cubes. Cook over low heat, stirring constantly, until bouillon cubes dissolve and sauce thickens. Reduce heat. Cook slowly about 10 minutes to blend flavors.

[3] Blend in evaporated milk. Add shrimps. Cook 1 to 2 minutes, or just until sauce and shrimps are hot. Serve curry with fluffy boiled rice and assorted condiments chutney, pineapple chunks, salted peanuts, grated coconut, and sliced onion and green pepper marinated in French dressing.