SHRIMP CURRY (MY DEAR MUDDER'S VERSION)

Shrimp Curry (My Dear Mudder's Version) image

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.

Provided by Daix

Time 30m

Yield 6

Number Of Ingredients 12

Ingredients

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

Steps:

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.
Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened. about 5 minutes.
Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes. Stir in lemon juice.
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.

Nutrition Facts : Calories 421.5 calories, Carbohydrate 43.4 g, Cholesterol 253.3 mg, Fat 13 g, Fiber 1.2 g, Protein 30.7 g, SaturatedFat 7.6 g, Sodium 842.5 mg, Sugar 4.5 g