Polynesian Shrimp Curry

1. 1

   Combine milk and coconut in small saucepan; bring to boil. Reduce heat and simmer 2 minutes.

2. 2

   Strain mixture; set milk and coconut aside.

3. 3

   Peel and devein shrimp.

4. 4

   Saute shrimp and pineapple chunks in 1/4 cup butter in large skillet 3 to 5 minutes or until shrimp turn pink, stirring frequently.

5. 5

   Drain shrimp mixture and discard liquid.

6. 6

   Set shrimp mixture aside.

7. 7

   Combine remaining 1/4 cup butter and curry powder in large skillet; cook over low heat, stirring constantly, 2 minutes.

8. 8

   Add green onions and celery; cook, stirring constantly until crisp-tender.

9. 9

   Combine flour and garlic salt; add to onion mixture.

10. 10

    Cook 1 minute, stirring constantly.

11. 11

    Gradually add reserved coconut milk and chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.

12. 12

    Stir in shrimp mixture and reserved coconut.

13. 13

    Serve over rice.

14. 14

    Yield:

15. 15

    4 servings.

No additional tips available.