Shrimp Singapore – Curry Sauce


Shrimp Singapore

4 firm bananas
Melted butter or margarine
1 pound fresh shrimp, cleaned and cooked
2 cups hot cooked rice
Curry Sauce, at right

Set oven for moderately hot, 375°, and grease a shallow baking dish. Peel bananas; cut in half, crosswise, and arrange in the dish. Brush with melted butter; sprinkle lightly with salt. Bake 15 to 18 minutes or until bananas are fork tender.

Meanwhile, place shrimp in the top of a double boiler; heat over hot water. When hot, place shrimp on a bed of cooked rice and arrange cooked bananas around edge. Pour part of the Curry Sauce on top; serve remainder on the side. Makes 4 servings.

Curry Sauce

6 Tbsp. butter or margarine
1/2 cup all-purpose flour
2 tsp. curry powder
1 tsp. salt
1/2 tsp. pepper
2 1/2 cups hot chicken consommé or stock

Melt butter or margarine in a saucepan. Remove from heat. Add flour, curry powder, salt and pepper and stir until smooth. Slowly stir in hot consommé or stock. Cook over medium heat, stirring constantly, until sauce is smooth and thickened. Makes 3 cups sauce.

NOTE: Chicken bouillon may be substituted for the chicken consommé. Omit salt from the recipe and dissolve 2 chicken bouillon cubes in 2 1/2 cups boiling water.

Published by – COOKINDEX- Division of H.S.Stuttman Co. Inc., New York © Copyright 1958 Tested Recipe Institute, Inc., New York

5 thoughts on “Shrimp Singapore – Curry Sauce

  1. Pingback: Singaporean Dishes to Try On

  2. kathrin

    Back in the sixties, my mother used to make a version of shrimp bananas in curry sauce. But, the shrimp and sliced bananas were in the sauce. It was wonderful!


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