Shrimp Curry Makes 3 freezer meals, 4–6 servings each Large prawns or tiny bay shrimp work equally well in this seafood version of our popular Chicken Curry. Serve over rice with any of the following toppings: toasted shredded coconut, toasted sliced almonds, apple pieces, pineapple tidbits, raisins, dried cranberries, chopped scallions, mango chutney, hot chili paste, or sweet chili sauce. If using frozen cooked shrimp, be sure to freeze separately from the sauce so the delicate shrimp don’t thaw. — LA
2 Seal and freeze. Food will stay at optimal quality for up to 2 months in freezer. To Cook One Freezer Meal 1 Completely thaw one freezer meal in refrigerator. 2 In a large skillet over medium heat, bring shrimp and curry sauce to a simmer. Do not boil.
Ingredients 1 cup (2 sticks) butter
1 In a large saucepan, melt butter over medium heat. Add onion and cook, stirring, until soft, about 5 minutes. Add curry, chicken base, garlic, ginger, sugar, and salt; cook, stirring, for 2 minutes. Add flour; cook, stirring, for 2 minutes longer. Mixture will be like a paste. 2 Gradually add milk and water, and cook, stirring constantly, until sauce has thickened. Add lemon juice only after sauce has thickened. Cool sauce. If Using Fresh Cooked Shrimp 1 Divide shrimp evenly among three labeled freezer bags. Divide cooled sauce evenly over shrimp.
2 cups chopped onion (about 2 medium) ¼ cup curry powder 2 tablespoons chicken base 2 tablespoons minced garlic 2 tablespoons minced ginger 2 tablespoons sugar 1 tablespoon salt 1½ cups all-purpose flour 4 cups milk 4 cups water 2 tablespoons lemon juice 2 pounds cleaned and cooked prawns or shrimp, fresh or frozen
2 Seal and freeze. Food will stay at optimal quality for up to 2 months in freezer.
Pack It Up
If Using Frozen Cooked Shrimp
Three to nine 1-gallon freezer bags; label 3
1 Divide shrimp evenly among three unlabeled freezer bags. Divide cooled sauce evenly among three other unlabeled bags. Seal bags. Into each labeled bag, place a bag of shrimp and a bag of sauce.