Polynesian Shrimp Curry - cooking recipe

Ingredients

2 c. milk
1 (3 1/2 oz.) can flaked coconut
1 lb. unpeeled medium size fresh shrimp
1 (15 1/4 oz.) can pineapple chunks, drained
1/2 c. butter or margarine, melted and divided
1 tsp. curry powder
1/3 c. chopped green onions
1/3 c. chopped celery
1/2 c. all-purpose flour
1/2 tsp. garlic salt
1 1/4 c. chicken broth
hot cooked rice

Preparation

Combine milk and coconut in small saucepan; bring to boil. Reduce heat and simmer 2 minutes.
Strain mixture; set milk and coconut aside.
Peel and devein shrimp.
Saute shrimp and pineapple chunks in 1/4 cup butter in large skillet 3 to 5 minutes or until shrimp turn pink, stirring frequently.
Drain shrimp mixture and discard liquid.
Set shrimp mixture aside.
Combine remaining 1/4 cup butter and curry powder in large skillet; cook over low heat, stirring constantly, 2 minutes.
Add green onions and celery; cook, stirring constantly until crisp-tender.
Combine flour and garlic salt; add to onion mixture.
Cook 1 minute, stirring constantly.
Gradually add reserved coconut milk and chicken broth; cook over medium heat, stirring constantly, until thickened and bubbly.
Stir in shrimp mixture and reserved coconut.
Serve over rice.
Yield:
4 servings.