Creamy Shrimp Curry

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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