Not long ago I spent a month in Sweden. One of the things I learned is that seafood is very much a part of their culture. Well you would think so right, I mean the ocean isn't THAT far away. However being from the Midwest it was just something I wasn't used to so it didn't dawn on me.
In my travels I was introduced to a shrimp recipe that I had never tried before and now that I am back in America I have been experimenting with this recipe and so far things have been surprising and wonderful.
It's not hard to do but I have modified it to suit my own tastes. Start with a classic white cream sauce, which is just an emulsion of flour and butter with milk added, that you simmer until thickened.
Afterwards you need to throw in a crumbly cheese, with ricotta, bleu cheese and parmesan being examples of what you can use. Branch out and try new cheeses or go with what is familiar to you. While I have only tried using crumbly cheeses, it would likely work with any cheese.
Then comes the curry! Add as much or as little as you would likeI prefer light curry. But remember that curry gets stronger the more you use and the longer you cook it so be careful. Then you stir in previously made pasta such as spaghetti and pre cooked shrimp.
Fresh shrimp is next to impossible to get where I live so I always buy it frozen and precooked, which is more convenient anyway. You can modify this recipe a number of ways. You can put it all together in a casserole dish for a big event or do it just like you see in the restaurant with a fancy garnish on a decorative plate.
Prepared sauces are available that will save you time and effort in the kitchen. Some of the ready-made alfredo sauces may come a bit thick or rich, but that is easily remedied by stirring in a small amount of milk. Next comes the cheese, curry, onion, garlic, and any other additions you desire. - 16003
In my travels I was introduced to a shrimp recipe that I had never tried before and now that I am back in America I have been experimenting with this recipe and so far things have been surprising and wonderful.
It's not hard to do but I have modified it to suit my own tastes. Start with a classic white cream sauce, which is just an emulsion of flour and butter with milk added, that you simmer until thickened.
Afterwards you need to throw in a crumbly cheese, with ricotta, bleu cheese and parmesan being examples of what you can use. Branch out and try new cheeses or go with what is familiar to you. While I have only tried using crumbly cheeses, it would likely work with any cheese.
Then comes the curry! Add as much or as little as you would likeI prefer light curry. But remember that curry gets stronger the more you use and the longer you cook it so be careful. Then you stir in previously made pasta such as spaghetti and pre cooked shrimp.
Fresh shrimp is next to impossible to get where I live so I always buy it frozen and precooked, which is more convenient anyway. You can modify this recipe a number of ways. You can put it all together in a casserole dish for a big event or do it just like you see in the restaurant with a fancy garnish on a decorative plate.
Prepared sauces are available that will save you time and effort in the kitchen. Some of the ready-made alfredo sauces may come a bit thick or rich, but that is easily remedied by stirring in a small amount of milk. Next comes the cheese, curry, onion, garlic, and any other additions you desire. - 16003
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