Shrimps Indienne (10 servings)

Ingredients: 

  • 4 tubs (4 x 170g) of Engelsviken Canning shrimps, drained

  • 150g butter or margarine

  • 2 tablespoons curry powder

  • 2 pinches of cayenne pepper

  • 6 cloves of finely chopped garlic or freeze-dried garli

  • 1 large leek, chopped

  • 1 green pepper cut into strips

  • 2 red peppers cut into strips

  • 2 yellow peppers cut into strips

  • 15 tablespoons concentrated tomato purée

  • 3 tablespoons soy sauce

  • 9 dl (1 1/2 pints) single cream

  • 2 tubs sour cream

  • Add seasoned salt to taste

  • 5 - 6 tablespoons sherry 

Method: 

  • Melt the butter in a large pan. Add the curry powder, cayenne and onions. Add the leek and the peppers in all three colours, and fry lightly. Add the soy sauce, concentrated tomato purée and cream, and bring to the boil. Then add the sour cream and sherry, and add the shrimps last.

 Hint:

  • Do not allow the casserole to boil after adding the shellfish.