Shrimp Curry (My Dear Mudder's Version) Recipe - Allrecipes.com
Shrimp Curry (My Dear Mudder's Version) Recipe
  • READY IN 30 mins

Shrimp Curry (My Dear Mudder's Version)

Recipe by  

"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."

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Ingredients Edit and Save

Original recipe makes 6 servings Change Servings
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  • PREP

    20 mins
  • COOK

    10 mins
  • READY IN

    30 mins

Directions

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

Dec 16, 2013

This was awesome, I hadn't had Shrimp Curry since childhood when Mom made it, she used a Cream of Shrimp soup version and I gotta say this beats it. Really easy to put together especially for me who shouldn't be anywhere near a kitchen. Thanks For Contributing

 
Jul 05, 2015

Yum! I added a splash of white wine, mushrooms, green onions, chick peas, dill, and cayenne. I had some extra ingredients to use up but I'm sure the original recipe is delicious as written. Great with jasmine rice. Red bell pepper would be a nice addition for more color.

 

4 Ratings

Nov 15, 2014

Omit the flour and use coconut milk instead of milk/stock. Added garlic with the onions, lime instead of lemon and basil at the end! Great quick curry!!

 

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Nutrition

  • Calories
  • 428 kcal
  • 21%
  • Carbohydrates
  • 44.6 g
  • 14%
  • Cholesterol
  • 254 mg
  • 85%
  • Fat
  • 13 g
  • 20%
  • Fiber
  • 1.2 g
  • 5%
  • Protein
  • 30.9 g
  • 62%
  • Sodium
  • 1003 mg
  • 40%

* Percent Daily Values are based on a 2,000 calorie diet.

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About the Cook

 
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