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Creamy Shrimp Curry

6 c Water
1 tb Salt
2 lb Unpeeled medium-size fresh shrimp
1/2 c Minced onion
1/3 c Butter or margarine; melted
1/3 c All-purpose flour
1 tb Curry powder
1 cn (14.5-oz) ready-to-serve chicken broth
1 1/2 c Milk
1/2 ts Salt
1 1/2 ts Sugar
1/4 ts Ground ginger
1 ts Lemon juice
Hot cooked rice
Condiments: chopped peanuts; sliced green onions; raisins; toasted coconut, bacon pieces; etc.


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.


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