Wednesday, November 18, 2009

Poor Man's Shrimp Curry & Rice

We've been dying to use shrimp in something since we now have several pounds of it, thanks to us buying some last week and Daren's dad bringing us a bag last night in his special delivery. We had been kicking around the idea of a shrimp butter sauce thing over penne, but at the last minute, Daren decided this was a better idea.

There is no curry powder or sauce in this dish at all, however, it is the same consistency and basic flavor of a curry, thereby making it Poor Man's, since we threw a dish together and called it something it's not but could possibly if we had the proper ingredients. Add Poor Man to it and you've got yourself a mock meal.

As a note: Daren would normally make this with coconut milk, but since we had none of that as well, sour cream had to make do. In the event we would need to use sour cream again, we would not use the lime. There was too much of a sour flavor.

  • 1 cup rice
  • 2 cups water
  • 1/4 cup butter
  • half cup peanuts
  • 1 tablespoon peanut butter
  • about 15 shrimp
  • 1 1/2 tablespoons sour cream
  • 1/2 cup water
  • squirt of sesame seed oil
  • squirt of sriracha
  • garlic
  • pepper
  • basil
  • pinch of salt
  • half lime (optional)
  • sauce pot with lid
  • skillet with lid
As mentioned previously, follow the directions on your bag of rice since there are a variety out there. For ours, we added 1 cup of dry rice and 2 cups of water with a bit of salt and a pat of butter. Our bag recommended 1/4 cup butter, but I used about 1/8 due to not wanting to cut open a new stick and having an 1/8 just sitting around.

Let the rice, water, butter, and salt come to a full boil on high heat. Once there, lower the heat to about a 3 or 4 and let simmer for 20 minutes or until all the water has disappeared from the pot. When the water is out, remove the pot from the burner and set aside for 5 minutes. Fluff with a fork and test to make sure there are no straggling hard pieces.

Shrimp Sauce
Put the shrimp, frozen or thawed, into the skillet with all the ingredients. The concoction will break down as it starts to warm; use about a 5 heat level. Stir occasionally, making sure the main ingredients and spices are mixing properly. Once it has combined, raise the heat to 7 and put the lid on. Let it simmer until it's fully bubbling. If the mix is too thin, add a pinch of corn starch at a time until it's at the desired consistency.

Serve over the rice.

This meal provided enough for one serving each with a little bit of rice leftover. The grand total was $4.03.

  • rice 37¢
  • butter 4¢
  • peanuts 35¢
  • peanut butter 10¢
  • sour cream 29¢
  • shrimp 3$
  • half lime 15¢

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