Quick Shrimp Curry
A succulent curried shrimp dish that can be made in a flash!
Yield
4 servingsPrep
10 minCook
20 minReady
30 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 the butter in a 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 over hot cooked rice. If desired, serve with condiments such as chopped peanuts, coconut or chutney.
