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Tasty Recipes Shrimp Curry (My Dear Mudder's Version)

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Shrimp Curry (My Dear Mudder's Version)

"Don't remember the first time I had this as a kid, but after my mother made it once, it became my requested dish every birthday. Serve with shredded sweet coconut, chopped dry-roasted peanuts, pineapple tidbits, raisins, chopped bacon, chutney, chopped egg, or chopped tomato. Because this recipe calls for condiments of choice, every plate will be customized and taste a bit different by all at the table."

Ingredients :

  • 5 tablespoons butter
  • 1/2 cup minced yellow onion
  • 2 1/2 teaspoons curry powder
  • 1/2 cup all-purpose flour
  • 1 1/2 teaspoons white sugar
  • 1 1/4 teaspoons salt
  • 1/4 teaspoon ground ginger
  • 2 cups milk
  • 1 cup chicken broth
  • 1 1/2 pounds cooked medium shrimp, shelled and deveined
  • 1 teaspoon lemon juice
  • 4 cups cooked rice

Instructions :

Prep : 20M Cook : 6M Ready in : 30M
  • Melt butter in a large pot over medium heat. Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes. Add flour, sugar, salt, and ginger; stir until completely incorporated.
  • Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened. about 5 minutes.
  • Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes. Stir in lemon juice.
  • Spread 2/3 cup cooked rice into a ring on a dinner plate. Spoon about 1 cup shrimp curry mixture into the center of the rice ring. Repeat with remaining rice and shrimp curry. Add condiments as desired.

Notes :

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