- 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
- 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.
05/02/2018
recipepes.com
Shrimp Curry (My Dear Mudder's Version), recipe
PT15M
PT1H
5
455 calories
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