Navy Shrimp And Curry Recipe

Name: Navy Shrimp And Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 1/2 lb. cleaned, cooked fresh shrimp (4 c.); 6 c. boiled white rice (1 1/2 c. raw); 1 chicken bouillon cube; 1 c. boiling water; 5 Tbsp. butter or margarine; 1/2 c. minced onion; 6 Tbsp. flour; 2 1/2 tsp. curry powder; 1 1/4 tsp. salt; 1 1/2 tsp. granulated sugar; 2 c. milk; 1 tsp. lemon juice

Servings: persons

2 1/2 lb. cleaned, cooked fresh shrimp (4 c.)
6 c. boiled white rice (1 1/2 c. raw)
1 chicken bouillon cube
1 c. boiling water
5 Tbsp. butter or margarine
1/2 c. minced onion
6 Tbsp. flour
2 1/2 tsp. curry powder
1 1/4 tsp. salt
1 1/2 tsp. granulated sugar
2 c. milk
1 tsp. lemon juice

1
Cook and clean shrimp.
2
Cook rice.
3
Keep hot.
4
Dissolve bouillon cube in water.
5
Melt butter in double boiler top over direct heat.
6
Add onion; simmer until tender.
7
Stir in the next 5 ingredients, then slowly stir in bouillon and milk.
8
Cook over boiling water, stirring until thickened.
9
Add shrimp and lemon juice; heat.

2449

kcal

Calories

Fat

312

Carbs

107

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.

How did you like this recipe?

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

You need 12 ingredients. The key ingredients include: 2 1/2 lb. cleaned, cooked fresh shrimp (4 c.), 6 c. boiled white rice (1 1/2 c. raw), 1 chicken bouillon cube, 1 c. boiling water, and more.

Yes, Navy Shrimp And 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.

Navy Shrimp And Curry

How did you like this recipe?

Frequently Asked Questions