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Hot cooked rice.
Cook shrimps in boiling salted water to cover just until they turn pink. Drain, reserving 3 cups liquid. Remove shells from shrimps and devein. Heat butter or margarine in heavy skillet until it begins to bubble. Lightly brown onion and garlic in the butter; remove. Fry curry powder in the butter until deep brown. Add the 3 cups of reserved shrimp liquid, pineapple juice, seasonings, and sliced vegetables. Mix cornstarch with a little water until smooth. Add to mixture.
Simmer 15 minutes, stirring occasionally. Add shrimps and heat through. Add lemon juice. Serve with hot cooked rice. |
