One day we were sitting around and I asked everyone's favorite recipe to serve to guests. My bff's sister Jill dictated this recipe, which I wrote down and found after probably 20 years. I finally tried it and it was amazing. It's so quick (maybe 20 minutes start to finish), looks restaurant-like, can be easily doubled or tripled, is made in only 1 pan, and uses pantry ingredients and frozen shrimp, so can be thrown together without doing any grocery shopping. The avocado is optional. The browning shrimp have that delicious smell that reminds me of the dinners we used to go to at Beni Hana's when I was a kid. This photo was from a "TV dinner" for J and I, as in we were sitting watching late night John Oliver on HBO and eating out of bowls.
Jill’s Shrimp California Curry ~ Serves 2
2 tbsp butter
1 onion chopped fine
1tsp salt
1 tbsp curry powder
1 cup canned diced tomato
½ cup sour cream
Shrimp 30 uncooked peeled deveined (I get the already peeled frozen kind)
Sliced avocado
Rice for 2 people
Lime wedges
Melt 1 tbsp butter in frying pan over medium heat and add
chopped onion, fry 7-8 minutes stirring occasionally until softened and browned. (While the onion is frying, get the rice cooking). Add curry powder, salt, and stir, cooking for 20 seconds.
Add tomato, stir with spatula until boiling a bit, then add sour cream, mix in with
spatula, and take off heat. Scrape sauce into a bowl.
Without cleaning frying pan, melt remaining tbsp. butter and
turn heat up to medium-high. Add shrimp in single layer and cook until
spotty brown and edges turn pink, about 1-2 minutes, flip and cook other side
1-2 minutes till browned a bit.
Return sauce to frying pan and heat through.
Serve over rice with sliced avocado on the side and a wedge
of lime.
