My Food and Drink Blog

I had a fascinating month in Sweden recently. It seems that seafood is everywhere you look over there. It stands to reason, since the coastline is so long. Being a stranger to the ocean I wasn’t used to seeing and eating so much fish.

In my travels I was introduced to a shrimp recipe that I had never tried before and now that I am back in America I have been experimenting with this recipe and so far things have been surprising and wonderful.

It’s actually quite easy, but I have ‘Americanized’ it a bit. First you make a white cream sauce. Standard you know the one where you melt butter then just add flour to make a rue and add milk and simmer to thicken.

Afterwards you need to throw in a crumbly cheese, with ricotta, bleu cheese and parmesan being examples of what you can use. Branch out and try new cheeses or go with what is familiar to you. While I have only tried using crumbly cheeses, it would likely work with any cheese.

Then comes the curry! Add as much or as little as you would likeI prefer light curry. But remember that curry gets stronger the more you use and the longer you cook it so be careful. Then you stir in previously made pasta such as spaghetti and pre cooked shrimp.

I buy my shrimp frozen and precooked since I am not by a coast fresh is nearly impossible and raw frozen is not a lot of fun to deal with. There are many variations you can do on this shrimp recipe. You can turn it into a casserole for the entire family, you can hold the pasta separate and pile on the shrimp and sauce with a sprinkling of paprika and fresh cilantro and make your evening meal look expensive and elegant.

Prepared sauces are available that will save you time and effort in the kitchen. Some of the ready-made alfredo sauces may come a bit thick or rich, but that is easily remedied by stirring in a small amount of milk. Next comes the cheese, curry, onion, garlic, and any other additions you desire.

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