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    Peggy
    Member

    Shrimp Curry for 100

    Servings: 100 Portions
    Portions: 3/4 Cup Each

    20 lb. shrimp, raw, peeled, deveined, thawed
    3 gallon water, boiling
    1/2 cup (5 oz) salt
    2 1/4 quart (3 lb) onions, dry, chopped
    1-1/2 quart (2 lb) peppers, sweet, fresh, chopped
    1 cup (8 oz) butter or margarine, melted
    1-1/2 quart (1 lb 8 oz) flour, wheat, general purpose, sifted
    1-1/2 quart (3 lb) butter or margarine, melted
    3 gallon water, hot
    1 gallon (4 lb) apples, fresh, cooking, chopped
    1-1/2 quart (2 lb)celery, fresh, chopped
    6 tablespoon (2 oz) curry powder
    3 tablespoon ginger, ground
    2 teaspoon pepper, red, ground
    3 tablespoon garlic, dehydrated
    3 tablespoon horseradish, prepared
    1/2 cup (5 oz) salt
    4 1/2 cups (1 lb 8 oz or 1-1/2 jumbo can) mushrooms, canned, drained, chopped
    3/4 cup juice, lemon

    Add 1/2 cup salt to 3 gallon boiling water. Place shrimp in boiling salted water; cover, return to a boil. Reduce heat; simmer 5 minutes; drain. Set aside.

    Saut? onions and peppers in 1 cup butter or margarine 10 minutes or until tender Set aside.

    Add flour to 1-1/2 quart butter or margarine; blend thoroughly. Cook until well browned; stirring frequently. Gradually add water to flour mixture; cook until thick and smooth, stirring constantly. Add saut? ed vegetables. Add apples, celery, curry powder, ginger, red pepper, garlic, horseradish, and 1/2 cup salt; simmer 20 minutes. Add shrimp, mushrooms, and lemon juice; simmer 2 to 3 minutes, stirring constantly.

    NOTE:
    Other types of shrimp may be used.

    3 lb 5 oz dry onions A.P. will yield 3 lb chopped onions and 2 lb 7 oz fresh sweet peppers A.P. will yield 2 lb chopped peppers.

    5 lb 2 oz fresh apples A.P. will yield 4 lb chopped apples and 2 lb 12 oz fresh celery will yield 2 lb chopped celery.

    1 lb 2 oz lemons A.P. (4 lemons) will yield 3/4 cup juice

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