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Creamy Shrimp Curry

 
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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

servings

Prep

10

min

Cook

30

min

Ready

40

min

Trans-fat Free
 

Ingredients

6 cups water
2 pounds shrimp
1 each onions
chopped
½ cup butter
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
*

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.

 

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 373g (13.2 oz)
Amount per Serving
Calories 40442% of calories from fat
 % Daily Value *
Total Fat 19g 29%
Saturated Fat 11g 56%
Trans Fat 0g
Cholesterol 342mg 114%
Sodium 738mg 31%
Total Carbohydrate 7g 7%
Dietary Fiber 1g 4%
Sugars g
Protein 73g
Vitamin A 19% Vitamin C 9%
Calcium 16% Iron 32%
* based on a 2,000 calorie diet How is this calculated?

 

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