Hawaiian Shrimp Curry
|Onion||1 Medium, chopped|
|All purpose flour||6 Tablespoon|
|Chopped fresh ginger||2 Teaspoon|
|Curry powder||2 Tablespoon|
|Canned coconut milk||1 1⁄2 Cup (24 tbs)|
|Regular milk||1 1⁄2 Cup (24 tbs)|
|Shelled cooked small shrimp||1 1⁄2 Pound|
|Hot cooked rice||1 Cup (16 tbs)|
|Condiment||1⁄4 Cup (4 tbs)|
Melt butter in a 4- to 5-quart pan over medium heat.
Add onion; stir often until limp, about 10 minutes.
Add flour, ginger, and curry powder, stirring for 1 to 2 minutes.
Remove from heat and add coconut and regular milk; stir to blend smoothly with flour mixture.
Return to medium heat; stir until just simmering.
Add shrimp and mix gently until hot.
Salt to taste.