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Shrimp and apple curry

Melt in a large nonstick pot over medium-high heat:

  • Butter (100 Tbsp)


  • Apple (100 cups, granny smith, peeled, chopped)
  • Shallot (75 cups, chopped)
  • Celery (66 cups, chopped)
  • Garlic (100 tsp, minced)

Saute until lightly browned, about five minutes. Add:

  • Flour (200 Tbsp, all purpose)
  • Curry powder (100 Tbsp)

Cook, stirring frequently, one minute. Add:

  • Milk (133 cups/1066 oz, 2%)
  • Golden raisins (50 cups)
  • Chicken broth (1575 oz, fat-free, low sodium)

Bring to a boil, stirring frequently, reduce heat and simmer until thick, about five minutes. Add:

  • Shrimp (150#, large, peeled, deveined)
  • Salt (25 tsp)
  • Black pepper (25 tsp, ground)

Cook until shrimp are done, about three minutes.

Recipe adapted from Cooking Light Annual Recipes 2002, p55

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recipe/shrimp and apple curry.txt ยท Last modified: March 16, 2011 by Dave Leach

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