Curry Sauce for Coconut Shrimp

Source: L'Affaire, Mountainside, NJ

Yield: 24 servings, 1-1/2 qt.

Printer Friendly

Nutritional Information:
Nutritional Information

Ingredients

•	Curry Sauce for Coconut Shrimp /B>

•	1/2 oz. SYSCO Imperial celery, finely chopped

•	4 oz. SYSCO Imperial onion, finely chopped

•	1/2 SYSCO Imperial banana, sliced

•	1/2 SYSCO Imperial lemon, chopped, pulp only

•	1/2 SYSCO Imperial lime, chopped, pulp only

•	1/2 SYSCO Imperial orange, chopped pulp only

•	1 oz. SYSCO butter

•	1 tbsp. SYSCO Imperial curry powder

•	3/4 cup dry white wine

•	1/2 cup pineapple-orange juice

•	1-1/2 qts. SYSCO Supreme chicken stock (or broth)

•	SYSCO Classic sugar, SYSCO Classic salt and SYSCO Imperial/McCormick ground black pepper, to taste

•	1/2 cup SYSCO Classic cornstarch

Preparation

1.	Cook celery, onion, banana and citrus pulps in butter over medium heat until softened, about 10 minutes.

2.	Stir in curry; add wine and cook 3 minutes. Add juice and stock; season to taste with sugar, salt and pepper. Simmer 45 minutes.

3.	Dissolve cornstarch in 1/2 cup water; add to simmering sauce. Cook until thickened; remove from heat and strain sauce. Portion 2 oz. for each serving.