Shrimp Curry with Noodles

• 1/3 lb frozen shrimp, salad size or cut up larger size
• 1 tsp brown sugar
• 1/2 onion, chopped
• 3-4 mushrooms, sliced
• 1/2 tsp curry powder (+ ginger if desired)
• 1 cup chicken broth
• 1/2 cup evaporated milk
• 1-1/2 cups dry egg noodles
• 1/2 cup frozen peas
• one or two TBL white wine

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1. Thaw shrimp. Peel and devein. Slice shrimp down middle. Remove the secondary vein on the ventral side too. Refrigerate for later.
2. In large frypan with a little margarine, sizzle shrimp with brown sugar. Set shrimp aside for later.



3. Slice onions and mushrooms for later.

   

4. Sizzle onions and mushrooms in 1 TBL melted margarine for about 5 minutes until just starting to turn brown.



5. Add curry powder and ground ginger. Stir for 30 sec.



6. Add dry noodles, chicken broth, and evaporated milk (or reg milk). Bring to boil and reduce heat. Cover and simmer for 5 minutes.



7. After 5 minutes, add shrimp and frozen peas. Bring back to simmer, cover and continue for 5 more minutes.



8. Turn off heat. Stir in about 2 TBL white wine.



9. Serve with wine and garlic bread.

updated Jun 2013