Indian Shrimp Curry Recipe

Name: Indian Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 1/2 c. white rice; 1 c. boiling water; 5 Tbsp. butter or margarine; 6 Tbsp. flour; 2 1/2 tsp. curry powder; 1 1/4 tsp. salt; 1 1/2 tsp. sugar; 1 1/4 tsp. ground ginger; 2 1/2 c. milk; 2 lb. cooked, shelled and deveined shrimp (4 c.); 1 tsp. lemon juice; 2 avocados; 2 tomatoes

Servings: persons

1 1/2 c. white rice
1 c. boiling water
5 Tbsp. butter or margarine
6 Tbsp. flour
2 1/2 tsp. curry powder
1 1/4 tsp. salt
1 1/2 tsp. sugar
1 1/4 tsp. ground ginger
2 1/2 c. milk
2 lb. cooked, shelled and deveined shrimp (4 c.)
1 tsp. lemon juice
2 avocados
2 tomatoes

1
Cook rice as label directs.
2
Keep hot.
3
Melt butter in skillet. Stir in flour, curry powder, salt, sugar and ginger.
4
Gradually stir in milk, stirring until thickened.
5
Add shrimp and lemon juice.
6
Heat to boil carefully.
7
Serve ring of hot rice on heated platter.
8
Dice tomatoes.
9
Cut avocados into halves, nestle in center of rice.
10
Spoon curry mixture on top, then tomatoes.

1396

kcal

Calories

Fat

100

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 1/2 c. white rice, 1 c. boiling water, 5 Tbsp. butter or margarine, 6 Tbsp. flour, and more.

Yes, Indian Shrimp Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Indian Shrimp Curry

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