Yesiree, we just returned from Istanbul “not Constantinople”. (More on the trip coming soon; this is just to whet that appetite!) The Spice Market was spectacular. It was extremely difficult not to just pack up an entire kiosk and run away with everything. The curries were particularly beautiful…proof is in the pics! Consumed quite a bit of that Asian influence spice while we were there, and talked the chef at Tugra Palace into sharing this one with me, best I could understand his heavily accented English that is. But hey, I don’t speak ANY Turkish!

1 lb cleaned shrimp
3 cups cooked rice
1/4 cup butter or margarine
1/4 cup flour
1 1/2 cups coconut milk
1/4 t salt
Dash paprika
Dash cayenne pepper
1 Tbs curry powder
3 t ketchup
1/4 cup sherry

In a large skillet make a sauce over low heat whisking together the butter, flour and milk for approximately 3 minutes.

Stir in salt, paprika, pepper, and curry and continue to cook, stirring constantly until mixture is thick and smooth.
Add ketchup, sherry and shrimp.
Turn heat to medium and continue to cook with lid on until shrimp is cooked, approximately 4 to 5 minutes, turning often.

To serve:
Place a mound of rice on each of 4 plates.
Spoon shrimp and sauce on top of rice.
Garnish with parsley.