Cook shrimp in boiling salted water
to cover just until they turn pink. Drain, reserving 3 cups
liquid.
Remove shells from shrimp and
devein.
Heat butter or margarine in heavy
skillet until it begins to bubble.
Lightly brown onion and garlic in the butter; remove. Fry curry
powder in the butter until deep brown. Add the 3 cups of
reserved shrimp liquid, pineapple juice, seasonings, and sliced
vegetables. Mix cornstarch with a little water until smooth. Add
to mixture.
Simmer 15 minutes, stirring
occasionally. Add shrimp and heat through. Stir in lemon juice.
Serve with hot cooked rice. |