Description
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.
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
Instructions
- 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.
Prep Time: 20 mins
Cook Time: 10 mins
Total Time: 30 mins
Servings: 6