Shrimp Curry Indian
|Large shrimp/2 packages of 16 ounce each, frozen shelled, deveined large shrimp, thawed and drained||3 Pound|
|Water||2 Cup (32 tbs)|
|Onion||1 Small, minced|
|Curry powder||2 1⁄2 Teaspoon|
|All purpose flour||1⁄3 Cup (5.33 tbs)|
|Sugar||1 1⁄2 Teaspoon|
|Salt||1 1⁄4 Teaspoon|
|Ground ginger||1⁄4 Teaspoon|
|Milk||2 Cup (32 tbs)|
|Chicken broth||1 Cup (16 tbs)|
|Lemon juice||1 Teaspoon|
|Hot cooked rice||6 Cup (96 tbs)|
1. If using fresh shrimp, shell and devein them; rinse with running cold water.
2. In 4-quart saucepan over high heat, heat 3 inches water to boiling. Add shrimp; heat to boiling, stirring occasionally. Reduce heat to low; cook 1 minute or until shrimp turn pink and are tender. Drain.
3. In 3-quart saucepan over medium heat, in hot butter or margarine, cook onion until tender. Stir in curry powder; cook 1 minute. Stir in flour, sugar, salt, and ginger until blended. Gradually stir in milk and chicken broth, and cook, stirring constantly, until mixture thickens. Add shrimp and lemon juice; heat through.