Shrimp Curry Indian Recipe
Ingredients
| 3 pounds large shrimp or 2 16-ounce packages frozen shelled, deveined large shrimp, thawed and drained | ||
| Water | ||
| Butter/Margarine | 5 Tablespoon | |
| Onion | 1 Small, minced | |
| Curry powder | 2 1/2 Teaspoon | |
| All purpose flour | 1/3 Cup (16 tbs) | |
| Sugar | 1 1/2 Teaspoon | |
| Salt | 1 1/4 Teaspoon | |
| Ground ginger | 1/4 Teaspoon | |
| Milk | 2 Cup (16 tbs) | |
| Chicken broth | 1 Cup (16 tbs) | |
| Lemon juice | 1 Teaspoon | |
| Hot cooked rice | 6 Cup (16 tbs) | |
| Accompaniments | ||
Directions
1. If using fresh shrimp, shell and devein them; rinse with running cold water.
2. In 4-quart saucepan over high heat, heat 3 inches water to boiling. Add shrimp; heat to boiling, stirring occasionally. Reduce heat to low; cook 1 minute or until shrimp turn pink and are tender. Drain.
3. In 3-quart saucepan over medium heat, in hot butter or margarine, cook onion until tender. Stir in curry powder; cook 1 minute. Stir in flour, sugar, salt, and ginger until blended. Gradually stir in milk and chicken broth, and cook, stirring constantly, until mixture thickens. Add shrimp and lemon juice; heat through.
2. In 4-quart saucepan over high heat, heat 3 inches water to boiling. Add shrimp; heat to boiling, stirring occasionally. Reduce heat to low; cook 1 minute or until shrimp turn pink and are tender. Drain.
3. In 3-quart saucepan over medium heat, in hot butter or margarine, cook onion until tender. Stir in curry powder; cook 1 minute. Stir in flour, sugar, salt, and ginger until blended. Gradually stir in milk and chicken broth, and cook, stirring constantly, until mixture thickens. Add shrimp and lemon juice; heat through.
Chef
