Shrimp Curry (My Dear Mudder's Version)

Don't remember the first time I had this as a kid, but after my mother made it once, it became my requested dish every birthday. Serve with shredded sweet coconut, chopped dry-roasted peanuts, pineapple tidbits, raisins, chopped bacon, chutney, chopped egg, or chopped tomato. Because this recipe calls for condiments of choice, every plate will be customized and taste a bit different by all at the table.

• Preparation Time: 20 mins
• Cooking Time: 10 mins
• Total Time: 30 mins
• Calories: 422 Calories

Ingredients

• ¼ teaspoon ground ginger
• ½ cup all-purpose flour
• 2 cups milk
• 1 teaspoon lemon juice
• 5 tablespoons butter
• 1 ¼ teaspoons salt
• 1 ½ teaspoons white sugar
• 1 cup chicken broth
• 2 ½ teaspoons curry powder
• 4 cups cooked rice
• ½ cup minced yellow onion
• 1 ½ pounds cooked medium shrimp, shelled and deveined

Recipe Instructions

Step 1

Melt butter in a large pot over medium heat. Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes. Add flour, sugar, salt, and ginger; stir until completely incorporated.

Step 2

Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened. about 5 minutes.

Step 3

Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes. Stir in lemon juice.

Step 4

Spread 2/3 cup cooked rice into a ring on a dinner plate. Spoon about 1 cup shrimp curry mixture into the center of the rice ring. Repeat with remaining rice and shrimp curry. Add condiments as desired.