Creamy Shrimp Curry

Title:
Creamy Shrimp Curry

Yield:
6 Servings

Categories:
Shrimp,
Seafood,
Bubba
gump,
Curry




Ingredients:





     6 c  Water


     2 lb Unpeeled medium-size fresh


          - shrimp


   1/2 c  Butter or margarine, melted


   1/3 c  All-purpose flour


     1 tb Curry powder


     1 cn Ready-to-serve chicken broth


          - (14 1/2-ounce)


 1 1/2 c  Milk


 1 1/2 ts Sugar


   1/2 ts Salt


   1/4 ts Ground ginger


     1 ts Lemon juice


          Hot cooked rice


          Assorted condiments






 Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp


 turn pink. Drain well; rinse with cold water. Peel and devein shrimp; set


 aside.


 


 Cook onion in butter in a large skiller over medium-high heat, stirring


 constantly, until tender. Reduce heat to low; add flour and curry powder,


 stirring until smooth. Cook 1 minute, stirring constantly. Gradually add


 broth and milk; cook over medium heat, stirring constantly, until mixture


 is thickened. Stir in sugar, salt, ginger, and lemon juice. Add shrimp, and


 cook until heated.


 


 Serve shrimp over rice with several of the following condiments: peanuts,


 sliced green onions, raisins, toasted coconut, and bacon pieces.


 


 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 that said Bubba Gump on it. And we made more money than


 Davy Crockett."


 


 Source: The Bubba Gump Shrimp Co. Cookbook Typed by J. Matthews, Sept.,


 1995


 


 From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini