Updating an Old Recipe

A deliciously creamy seafood dish perfect for a cold and rainy day!

In my mom’s cookbook there exists a recipe for “Shrimp Curry”. It’s something one can imagine eating at a 70’s dinner party along with an iceberg lettuce wedge salad. I’ve heard her say on multiple occasions, “Can you believe that’s what we used to call curry?” Just a few of it’s ingredients for example are a can of cream of mushroom soup, miniature shrimp (the tiny ones that come pre-cooked), and a scant teaspoon of curry powder. It is to be served with condiments including raisins, shredded coconut and diced apple.

1995 might have been the last time mom made this hilariously awful creation. Sometime in the middle of the 90s my parents were introduced to hot sauces beyond Tabasco, we started traveling to Mexico, and the “Arugula Revolution” began. Suddenly my family’s palate became a lot more varied, and this dated “curry” dish became downright unappetizing. Every now and then I am reminded of it though, and about a year ago on a whim of about 75% nostalgia and 25% hunger I attempted to make and updated version of it.

Here’s my 21st century version. Still homey, but much less sodium and a lot fresher.

• 1 pound of 26-30 count de-veined tiger/white shrimp
• 1 Tbsp dice garlic
• 1 Tbsp ginger paste
• 1Tbsp lime juice
• 1/2 cup diced onion
• 2 cups crimini mushrooms sliced thin
• 2 Tbsp butter
• 1 Tbsp vegetable oil
• 1.5 Tbsp of all-purpose flour
• 2 Tbsp. of curry powder
• 2 cups milk
• 1 cup sour cream
• a couple generous squirts of Sriracha based on desired heat level
• 1 cup diced apples
• 1 cup raisins
• 1 cup sweetened shredded coconut
• 1 cup diced pineapple

In a saucepan on medium heat combine the oil, onion and mushrooms. Sprinkle with a dash of salt and saute until the onions are translucent and the mushrooms are tender. Add the curry powder, mix with a spoon and allow the spice to cook and mingle with the veggies for about 30 seconds. Next add the butter and as soon as it is melted add the flour. Mix together to form the beginnings of a roux and have the milk ready on the side. As soon as the flour is fully mixed into the melted butter begin adding the milk a little bit at a time, creating a thick gravy. Once all of the milk is gone and the sauce has begun to simmer add the sour cream. Stir, adding salt, pepper, and Sriracha to taste and then set aside.

In a separate saute pan heat up about a tablespoon of oil. Once the pan is hot add the garlic, ginger, and shelled shrimp. Saute for about 4-5 minutes or until the shrimp are completely pink and starting to crisp up. Add the lime juice, some more Sriracha (if desired) and salt to taste.

The condiments can be prepped ahead of time. I prefer my curry sprinkled with a little bit of sweetened shredded coconut, golden raisins, crunchy diced apple, and diced or crushed pineapple. This adds a sweetness to the otherwise savory gravy.

Serve with rice.