Quick Curry
This simple and tasty curry dish made with shrimp and pineapple tidbits is the perfect exotic dinner for two.
Yield
6 servingsPrep
5 minCook
10 minReady
15 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ¼ | cup |
butter
|
|
| 3 | cups |
shrimp
cooked |
*
|
| 2 | teaspoons |
salt
|
|
| 1 | cup |
pineapple tid-bits
|
* |
| 2 | teaspoons |
curry powder
|
|
| ½ | teaspoon |
dill weed
|
|
| ¼ | cup |
all-purpose flour
|
|
| 2 | cups |
milk
|
|
| 1 | x |
rice
cooked, hot |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 59 | ml |
butter
|
|
| 7.1E+2 | ml |
shrimp
cooked |
*
|
| 1E+1 | ml |
salt
|
|
| 237 | ml |
pineapple tid-bits
|
* |
| 1E+1 | ml |
curry powder
|
|
| 2.5 | ml |
dill weed
|
|
| 59 | ml |
all-purpose flour
|
|
| 473 | ml |
milk
|
|
| 1 | x |
rice
cooked, hot |
*
|
Directions
Melt butter in saucepan. Remove from heat. Stir in flour and seasonings. Add a little milk and stir to blend. Gradually stir in the remaining milk. Cook and stir until mixture boils and thickens. Add shrimp (or clams or chicken) and pineapple tid-bits. Heat through. Serve on rice. If desired, serve with condiments such as chopped peanuts, coconut and chutney.
