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Curried Shrimp with Cucumber Sauce
Ingredients
6 ounces fresh or frozen large shrimp in shells
1 medium cucumber, peeled (if desired), seeded, and cut up
2 tablespoons light mayonnaise dressing or salad dressing
1 teaspoon sherry vinegar
2 large fresh mint leaves
1/8 teaspoon salt
1 tablespoon flour
2 teaspoons curry powder
1/4 teaspoon salt
1 tablespoon cooking oil
Directions:
Thaw shrimp, if frozen. For sauce, in a blender container combine cucumber pieces, mayonnaise dressing, vinegar, mint, and the 1/8 teaspoon salt. Cover and blend until nearly smooth. Set aside.
Peel and devein shrimp, leaving the tails intact. Rinse shrimp; pat dry with paper towels. In plastic bag combine flour, curry powder, and the remaining salt. Add shrimp, half at a time, shaking to coat.
In a medium skillet heat oil over medium high heat. Add shrimp to skillet. Cook for 2 to 3 minutes or until shrimp turn opaque, turning once. Serve the shrimp with sauce.
Serves 24
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