Quick shrimp curry
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter |
| 3 | cups | Cooked Shrimp |
| 2 | teaspoons | Salt |
| 1 | cup | Pineapple Tid-Bits |
| 2 | teaspoons | Curry Powder |
| ½ | teaspoon | Dill Weed |
| ¼ | cup | Flour |
| 2 | cups | Milk |
| Hot Cooked Rice | ||
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.
Related recipes
- Coconut curry shrimp
- Creamy shrimp curry
- Curried island shrimp
- Curried shrimp
- Curried shrimp version
- Curry of shrimp
- Curry shrimp
- Prawn (shrimp) curry
- Shrimp & chicken curry
- Shrimp & egg curry
- Shrimp and chicken curry
- Shrimp and coconut milk curry
- Shrimp and egg curry
- Shrimp curry
- Shrimp curry 2
- Shrimp curry with coconut milk
- Shrimp-and-chicken curry
- Steamed shrimp curry
- Thai shrimp and spinach curry
- Thai shrimp curry