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Creamy Curry Shrimp Recipe

Creamy Curry Shrimp Recipe photo by Taste of Home

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"We really like the spicy flavor of this seafood dish," notes Collette Conlan of Burleson, Texas. "You can give it even more zip by increasing the amount of hot pepper sauce. If your family doesn't like the taste of curry, try substituting paprika instead."

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Creamy Curry Shrimp Recipe

Prep/Total Time: 15 min.

Yield: 2 Servings

5 10 15

Ingredients

1/2 cup finely chopped onion
2 teaspoons butter
1/4 teaspoon curry powder
1 tablespoon all-purpose flour
1 tablespoon tomato paste
1/4 cup water
1/2 cup heavy whipping cream
1/4 teaspoon salt
Dash pepper
Dash hot pepper sauce
3/4 pound uncooked medium shrimp, peeled and deveined
Hot cooked pasta or rice
1 tablespoon minced fresh parsley

Directions

In a large skillet, saute onion in butter until tender. Sprinkle with curry powder; cook for 1 minute. Sprinkle with flour; stir until blended. Stir in tomato paste. Gradually stir in water; then cream.
Bring to a boil over medium heat; cook and stir for 2 minutes or until thickened. Add the salt, pepper and hot pepper sauce. Add shrimp; cook until shrimp turn pink, about 3 minutes. Serve with pasta. Sprinkle with parsley. Yield: 2 servings.

Originally published as Creamy Curry Shrimp in Country Woman January/February 2005, p37

Tomato Paste Cubes

I save leftover tomato paste by freezing 3-tablespoon-size portions in ice cube trays. Then I transfer them to a heavy-duty resealable freezer bag. It's easy to remove a frozen cube whenever I need a small amount of tomato paste. —Carre Gardner, Gray, Maine

Full-Bodied White Wine

Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.

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Creamy Curry Shrimp

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Reviewed on Oct. 20, 2012 by mirandaisabella

Oh! I am SO happy I found this recipe. I had this delicious shrimp dish in Kauai, and I have been wanting to replicate it. This recipe was perfect! Instead of cream, I used whole milk and coconut milk. I also added some lime juice, Sriracha chili sauce, and sweet chili sauce. I served it over white/brown rice mix with a cabbage cole slaw and it was AMAZING!

Reviewed on Jan. 10, 2012 by 25carina

I tried this recipe with rice,and i added garlic and fresh mushrooms to shrimps but honestly i was expecting it to be yummier!

Reviewed on Jan. 03, 2011 by McKenzie N

My husband and I liked this recipe. I actually used already cooked shrimp but it turned out great. I would probably double the liquid part since we like sauce on our noodles and it didn't make enough for leftovers.

Reviewed on May. 25, 2008 by whateverfood

Uh, I'm confused. How do you sub chicken for pork when it's shrimp?