Creamy Shrimp Curry

Creamy Shrimp Curry Ingredients

6 c Water	1 1/2 c Milk
1 tb Salt	1/2 ts Salt
2 lb Unpeeled medium-size fresh	1 1/2 ts Sugar
1/2 c Minced onion	1/4 ts Ground ginger
1/3 c Butter or margarine; melted	1 ts Lemon juice
1/3 c All-purpose flour	Hot cooked rice
1 tb Curry powder	Condiments: chopped peanuts;
1 cn (14.5-oz) ready-to-serve

Instructions for Creamy Shrimp Curry

Combine water and salt in Dutch oven; bring to a boil. Add shrimp and cook 3-5 minutes. Drain well; rinse with cold water. Peel and devein shrimp. Set aside. Saute onion in butter until crisp-tender. Add flour and curry powder, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly. Stir in salt, sugar, ginger and lemon juice. Add shrimp and cook over medium heat until thoroughly heated. Serve over rice with several of the listed condiments. MAGAZINE ARTICLE DE LEA LONADIER MONTGOMERY, LA From a collection of my mothers (Judy Hosey) recipe box which contained lots of her favorite recipes, clippings, etc. Downloaded from Glens MM Recipe Archive, http://www.erols.com/hosey.

Main Ingredient: ShrimpCuisine: Uncategorized

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