6 cups of water
2 cups of white wine
1/4 cup of chopped green pepper
3 tablespoons of butter
2 tablespoons of curry powder
2 tablespoons of wheat flour
1 tablespoon of chopped parsley
1 tablespoon of chopped cilantro
1 tablespoon of cayenne pepper
1/2 teaspoon of nutmeg
600g of medium-sized shrimp, cleaned and drained
3 stalks of celery leaves, chopped
2 tomatoes, peeled and seeded, chopped
1 medium-sized onion, chopped
1 carrot, chopped
1 clove of garlic, minced
1 bay leaf
1 green bean, trimmed and chopped
1 small bell pepper, seeded and chopped
1 beef bouillon cube
Salt to taste
6 cups of water
2 cups of white wine
1/4 cup of chopped green pepper
3 tablespoons of butter
2 tablespoons of curry powder
2 tablespoons of wheat flour
1 tablespoon of chopped parsley
1 tablespoon of chopped cilantro
1 tablespoon of cayenne pepper
1/2 teaspoon of nutmeg
600g of medium-sized shrimp, cleaned and drained
3 stalks of celery leaves, chopped
2 tomatoes, peeled and seeded, chopped
1 medium-sized onion, chopped
1 carrot, chopped
1 clove of garlic, minced
1 bay leaf
1 green bean, trimmed and chopped
1 small bell pepper, seeded and chopped
1 beef bouillon cube
Salt to taste
1
Cook the shrimp for 3 minutes in four cups of boiling water
Drain and reserve
2
In a pan, combine butter, garlic, onion, celery, carrot, green pepper, cilantro, parsley, tomato, bay leaf, beef bouillon cube, and salt to taste
Simmer over low heat for 30 minutes
3
Add the wheat flour and stir well
Add curry powder, cayenne pepper, nutmeg, and bay leaf
Stir well and add the remaining water
Simmer over low heat, stirring occasionally, until thickened
4
Add the white wine, stir well, and simmer for an additional 30 minutes
Remove from heat, let it cool slightly, then blend in a blender and return to the pan over low heat
Add the shrimp and cook just until heated through, being careful not to overcook.
