Today's Tip
To prevent burning saucepan when boiling milk, sprinkle bottom of the pan with granulated sugar. Let it get hot, then pour in the milk. It also keeps milk from boiling over More Tips





Detailed, Step by Step Instructions and Explanations. Fully Illustrated. Both US and Metric Measurements. Nutrition Facts. Preparation Time. Cooking Time. Waiting Time. All Recipes Tried and True. Get Your Fill of the Platinum Pumpkin Cheesecake Recipes Collection.









The Internet's Most Comprehensive Recipes Collection

Buy Now!                                    







Curried Shrimp Pancakes

Ingredients:

1 lb. frozen, peeled deveined shrimp
1/2 c. finely chopped celery
1/4 c. chopped onion
1/4 c. butter or cooking oil
1 1/2 c. chopped raw apple
1/4 c. seedless raisins
1/2 tsp. curry powder
1 can condensed cream of shrimp soup
12 thin pancakes
1/4 c. half and half (half milk, half cream)
1 tsp. lemon juice


Preparation:

Thaw frozen shrimp; chop 1/2 of the shrimp into small pieces, cut remaining shrimp in half lengthwise. Cook celery and onion in butter or cooking oil until tender, but not brown. Add apple, chopped shrimp, raisins, and curry powder; stir and heat thoroughly. Add 1/2 cup undiluted condensed soup; mix well and heat.

Spoon equal amount of filling (about 3 tablespoons) on each pancake and roll up. Arrange rolls on heat-proof platter or shallow baking dish. Cover with aluminum foil, crimping it to edges of dish. Heat in moderate oven, 350 degrees, about 15 minutes or until serving temperature. Combine remaining soup, shrimp and half and half; heat. Stir in lemon juice. Serve over pancakes. Serves 6, (12 rolled pancakes).













         ©2007-2017 PlatinumRecipesCollection.com All rights Reserved.