Creamy shrimp curry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 6 | cups | Water |
| 2 | pounds | Unpeeled medium-size fresh shrimp |
| ½ | cup | Butter or margarine, melted |
| ⅓ | cup | All-purpose flour |
| 1 | tablespoon | Curry powder |
| 1 | can | Ready-to-serve chicken broth (14 1/2-ounce) |
| 1½ | cup | Milk |
| 1½ | teaspoon | Sugar |
| ½ | teaspoon | Salt |
| ¼ | teaspoon | Ground ginger |
| 1 | teaspoon | Lemon juice |
| Hot cooked rice | ||
| Assorted condiments | ||
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.
Quote from the movie "Forrest Gump": "Bubba Gump Shrimp became a household name. We had a whole bunch of boats -- 12 Jennys -- a big warehouse, and even our own hat that said Bubba Gump on it. And we made more money than Davy Crockett." Source: The Bubba Gump Shrimp Co. Cookbook Typed by J. Matthews, Sept., 1995
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