Recipe by Daix
"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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minced yellow onion
2 1/2 teaspoons
1 1/2 teaspoons
1 1/4 teaspoons
1 1/2 pounds
cooked medium shrimp, shelled and deveined
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
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.
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!!
* Percent Daily Values are based on a 2,000 calorie diet.
Shrimp Curry (My Dear Mudder's Version)
Serving Size: 1/6 of a recipe
Servings Per Recipe: 6
Amount Per Serving
Calories from Fat: 117
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