Curried Shrimp
Submitted by cdewgaw
Curried shrimp in a creamy roux-based sauce made with turmeric, ginger, curry powder, and shrimp-poaching broth. Served over white rice for a flavorful weeknight dinner.
YIELD
6 servingsPREP
15 minCOOK
20 minREADY
35 minThis curried shrimp uses a two-step method that squeezes maximum flavor from every ingredient. First, the shrimp poach in a broth seasoned with turmeric, fresh ginger, and onion. Then that same broth becomes the base for a curry-spiced roux sauce, so the shrimp flavor runs through every layer of the dish.
The roux gets browned slightly before the curry powder goes in. That extra minute of toasting blooms the curry spices in the hot fat, releasing deeper, more complex flavors than just stirring raw powder into liquid. Adding the shrimp broth gradually and stirring between each pour keeps the sauce silky and lump-free. The result isn’t thick like a gravy but creamy and pourable, just right for spooning over rice.
A squeeze of lemon juice stirred in at the end brightens the whole dish and keeps the richness from feeling heavy.
Kitchen Tips
- Pull the shrimp as soon as they turn pink, about 3 to 4 minutes. Overcooked shrimp turn rubbery and no sauce can fix that.
- Strain the poaching broth to remove the onion and ginger pieces before using it in the roux. You want a smooth sauce.
- Use peanut oil for the roux. It has a high smoke point and a subtle nuttiness that complements curry.
Variations
- Add coconut milk in place of half the shrimp broth for a Thai-leaning coconut curry version.
- Stir in a handful of fresh spinach leaves just before serving for color and nutrition.
- Use a mix of shrimp and firm white fish for a curried seafood medley.
Ingredients
Directions
1) Mix the stock, onion, turmeric, ginger, and salt in a medium-sized saucepan and bring to a boil. Add the shrimp, stir, cover, and simmer over medium heat until the shrimp turn pink, 3 to 4 minutes.
Remove the shrimp with a slotterd spoon. Strain and reserve the broth; peel the shrimp.
2) In a medium sized saucepan, heat the oil over medium heat. Add then flour and stir, cooking until its browns a bit, 3 to 4 minutes. Add the curry powder, stir, and cook and additional minute. Add the shrimp broth a little at a time, stirring after each addition to keep it smooth; the sauce will not become extremely thick, but creamy.
Add the shrimp, salt and pepper, and lemon juice. Cook until the shrimp are hot., 2 minutes, and serve immediately, over white rice.
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