Thursday, July 7, 2016

Recipes by Barbara Feldon: Salad; Shrimp Curry

Barbara Feldon's Salad

Chilled, cleaned Bibb lettuce
Romaine lettuce
Fresh mushrooms (caps and stems)
Chopped green scallions or onions
Sliced (pickled) beets
Cherry tomatoes
Cooked fish or meat (crab or shrimp or roast beef or lamb cut in julienne strips)

Combine ingredients in salad bowl. Season with freshly ground pepper and salt. Toss lightly with a French dressing made with oil (vegetable or olive) and champagne vinegar (or 1 tablespoon Burgundy mixed with 1/4 teaspoon fresh lemon juice) or lemon juice. Serve with sweet pumpernickel, spread lightly with lightly salted butter.

Barbara Feldon's Shrimp Curry

1/2 pound cooked, cleaned shrimp
4 cloves garlic
1 teaspoon ground ginger
1/2 cup water
1 medium yellow onion
3 teaspoons corn oil
1 1/2 teaspoons ground coriander
1/4 teaspoon chili powder
1/2 teaspoon ground cumin
1 teaspoon turmeric
1/2 cup yogurt
1 teaspoon salt

Crush garlic, add ginger and water. Set aside for 15 minutes.

Saute diced onion slowly in corn oil. Add ground coriander, chili powder, cumin, turmeric, and yogurt to onions. Add garlic-water mixture and salt. Simmer very slowly 10 minutes stirring occasionally. Add shrimp, heat through. Serve over steamed long-grained rice. Top with any of the following condiments: coconut-banana (soak 1 tablespoon dry shredded coconut in 2 tablespoons hot milk for 1/2 hour. Combine with 3 thinly sliced or mashed bananas); sweet dry raisins, crisp chilled watercress, chopped peanuts, chutney, hot pickled mangoes (or hot green peppers). Serves 4.

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