Creamy Shrimp Curry
Make this creamy yet tasty shrimp curry for dinner, serve it with some steamed rice, top with yogurt, and/or some toasted cashew nuts, raisins, cilantros or scallions.
Yield
8 servingsPrep
10 minCook
30 minReady
40 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 6 | cups |
water
|
|
| 2 | pounds |
shrimp
|
|
| 1 | each |
onions
chopped |
|
| ½ | cup |
butter
|
|
| ⅓ | cup |
all-purpose flour
|
|
| 1 | tablespoon |
curry powder
|
|
| 1 | can |
chicken broth
|
*
|
| 1 ½ | cups |
milk
|
|
| 1 ½ | teaspoons |
sugar
|
|
| ½ | teaspoon |
salt
|
|
| ¼ | teaspoon |
ginger
ground |
|
| 1 | teaspoon |
lemon juice
|
|
| 1 | x |
rice, cooked
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1.4 | l |
water
|
|
| 907.2 | g |
shrimp
|
|
| 1 | each |
onions
chopped |
|
| 118 | ml |
butter
|
|
| 79 | ml |
all-purpose flour
|
|
| 15 | ml |
curry powder
|
|
| 1 | can |
chicken broth
|
*
|
| 355 | ml |
milk
|
|
| 7.5 | ml |
sugar
|
|
| 2.5 | ml |
salt
|
|
| 1.3 | ml |
ginger
ground |
|
| 5 | ml |
lemon juice
|
|
| 1 | x |
rice, cooked
|
*
|
Directions
Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink.
Drain well; rinse with cold water. Peel and devein shrimp; set aside.
Cook onion in butter in a large skiller over medium-high heat, stirring constantly, until tender.
Reduce heat to low; add flour and curry powder, stirring until smooth.
Cook 1 minute, stirring constantly.
Gradually add broth and milk; cook over medium heat, stirring constantly, until mixture is thickened.
Stir in sugar, salt, ginger, and lemon juice. Add shrimp, and cook until heated.
Serve shrimp over rice with several of the following condiments: peanuts, sliced green onions, raisins, toasted coconut, and bacon pieces.
