Shrimp Curry (My Dear Mudder's Version) recipe
All Recipes Seafood Shellfish Shrimp
Ingredients
- 5 tablespoons butter ½ cup minced yellow onion 2 ½ teaspoons curry powder ½ cup all-purpose flour 1 ½ teaspoons white sugar 1 ¼ teaspoons salt ¼ teaspoon ground ginger 2 cups milk 1 cup chicken broth 1 ½ pounds cooked medium shrimp, shelled and deveined 1 teaspoon lemon juice 4 cups cooked rice
Nutrition Info
- 421.5 caloriescarbohydrate: 43.4 gcholesterol: 253.3 mgfat: 13 gfiber: 1.2 gprotein: 30.7 gsaturatedFat: 7.6 gservingSize: -sodium: 842.5 mgsugar: 4.5 gtransFat: : -unsaturatedFat: : -
Directions Shrimp Curry (My Dear Mudder's Version)
Directions
-
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.