Ingredients
6
6 servings
- •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.
Nutritional Facts
Per 6 servings
- Calories: 422
- Carbohydrate: 43g
- Fat: 13g
- Fiber: 1g
- Protein: 31g
- Sugar: 5g
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