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Shrimp Curry

Recipe

  • 1 ½ pounds cooked small shrimp, peeled
  • 4 tablespoons butter
  • ½ cup finely chopped onion
  • 1 ½ teaspoons pressed garlic
  • 7 tablespoons flour
  • 3 tablespoons curry powder (or more to taste)
  • ½ teaspoon ground ginger
  • ½ teaspoon salt
  • 1 (14.5-ounce) can chicken broth
  • 1 cup light cream
  • 2 tablespoons fresh lemon juice
  • cooked rice

Prepare rice according to package directions.

In large saucepan, melt butter over medium heat. Sauté onion and garlic until tender. Stir in flour, curry powder, ginger and salt. Add chicken broth and blend. Stir in cream and cook until thickened, stirring constantly. Add shrimp and lemon juice. Continue cooking until shrimp are heated. Do not allow to boil. Serve over hot rice.

Contributed by Joyce Taylor  From: Mariner’s Menu: 30 Years of Fresh Seafood Ideas