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  • Creamy Shrimp Curry

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    Creamy Shrimp Curry
    Servings: 6
    by Global Cookbook
    92760 recipes
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    Ingredients

    • 6 c. Water
    • 2 lb Unpeeled medium-size fresh shrimp
    • 1/2 c. Butter or possibly margarine, melted
    • 1/3 c. All-purpose flour
    • 1 Tbsp. Curry pwdr
    • 1 can Ready-to-serve chicken broth (14 1/2-oz)
    • 1 1/2 c. Lowfat milk
    • 1 1/2 tsp Sugar
    • 1/2 tsp Salt
    • 1/4 tsp Grnd ginger
    • 1 tsp Lemon juice Warm cooked rice Assorted condiments

    Directions

    1. Bring water to a boil; add in shrimp, and cook 3 to 5 min or possibly till shrimp turn pink. Drain well; rinse with cool water. Peel and devein shrimp; set aside.
    2. Cook onion in butter in a large skiller over medium-high heat, stirring constantly, till tender. Reduce heat to low; add in flour and curry pwdr, stirring till smooth. Cook 1 minute, stirring constantly. Gradually add in broth and lowfat milk; cook over medium heat, stirring constantly, till mix is thickened. Stir in sugar, salt, ginger, and lemon juice. Add in shrimp, and cook till heated.
    3. Serve shrimp over rice with several of the following condiments: peanuts, sliced green onions, raisins, toasted coconut, and bacon pcs.
    4. Quote from the movie "Forrest Gump": "Bubba Gump Shrimp became a household name. We had a whole bunch of boats - 12 Jennys - a big warehouse, and even our own hat which said Bubba Gump on it. And we made more money than Davy Crockett."

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