Hawaiian Shrimp Curry

Yoshiko Kano

• 2 lbs. fresh shrimp, cooked and prepared for serving
• 2 Tbsp. butter
• 1 medium round onion, diced
• 1/4-inch slice of ginger, crushed
• 2 Tbsp. cornstarch
• 1 Tbsp. curry powder (heaping)
• 1 tsp. salt
• 1 1/2 c. milk (dilute if evaporated milk)
• 1 c. coconut milk
• 1/2 tsp. monosodium glutamate
• 2 Tbsp. Sherry

Saute onion and ginger in butter. Blend in cornstarch, curry powder and salt. Stir in milk and coconut milk, stirring constantly until thickened. Add shrimp and reheat. Just before serving stir in monosodium glutamate and Sherry. Serve with steamed rice.

Yield: 6 to 8 servings.