Velo, Rapido | This is about a few different things.
I’m slowly retrieving my posts from Good Real Food, as much for my own reference as anything. There are a few more that might just sit there:
And there’s one called Shrimp Curry, from the nutritional mythology files, which goes like this:
I have a few recipes that I saved from my grandmother’s recipe box, most because they struck me somehow and not because I remember her making these things. One is for shrimp curry. It isn’t much bigger than a postage stamp and has floated around my kitchens for the last decade. I realized, as I was reading it over this weekend, that I’ve never actually read this recipe before or I would have been floored by it already.
To make Shrimp Curry one blends 1/2 tsp curry powder into 1 cup of mayonnaise and gradually adds 2/3 cup evaporated milk. Got that? Curry powder, mayo, canned milk. Okay, still with me? You blend these things and add 1 1/2 cups cooked shrimp, 2 T each of chopped pimiento and bell pepper and 1 T chopped onion. Heat these things and serve them over rice.
Next time someone starts rambling about how our grandmothers cooked balanced meals in some long lost once-upon-a-time, do me a favor and set them straight. Some did, some didn’t.