“Torn from one of my cookbooks that I picked up somewhere. I haven't made this yet but it seems interesting and easy. Goes well with fluffy rice and condiments such as: chopped banana, peanuts, raisins, chutney, fresh coconut chips, or chopped fresh peaches. If you want it spicy, add more curry powder to taste.”
READY IN:
20mins
SERVES:
3-4
UNITS:
US

Ingredients Nutrition

Directions

  1. Melt the butter in a large frying pan over medium heat.
  2. Gently cook the onion and shrimp in the butter until the shrimp are cooked (they will turn pink), about 3 minutes.
  3. Sprinkle shrimp with flour, salt, pepper, curry powder, ginger and sugar and stir until the flour has been absorbed.
  4. Add the sherry and 1 cup milk and stir quickly and constantly until mixture bubbles and thickens. If you prefer a thinner sauce, add more milk and return to the heat, stirring until mixture just reaches a slow boil. Remove from heat.
  5. Serve with rice and assorted condiments as listed in the description.

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