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Shrimp Curry Recipe

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Here’s a tasty way to add seafood to your diet. It’s great with chicken, too. Either way, your family will request this satisfying dish again and again! Agnes Ward - Stratford, ON

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Shrimp Curry Recipe

Prep/Total Time: 30 min.

Yield: 4 Servings

15 15 30

Ingredients

1/4 cup finely chopped onion
1-1/2 teaspoons curry powder
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup reduced-sodium chicken broth
1 cup fat-free milk
1 pound uncooked medium shrimp, peeled and deveined
3/4 teaspoon sugar
1/2 teaspoon salt
1/8 teaspoon ground ginger
1/2 teaspoon lemon juice
2 cups hot cooked rice

Directions

In a large skillet, saute onion and curry in butter until tender. Stir in flour until blended; gradually add broth and milk. Bring to a boil; cook and stir for 2 minutes or until thickened.
Reduce heat; add the shrimp, sugar, salt and ginger. Cook and stir over medium heat until shrimp turn pink. Remove from the heat; stir in lemon juice. Serve with rice. Yield: 4 servings.

Nutritional Facts 3/4 cup shrimp mixture with 1/2 cup rice equals 305 calories, 8 g fat (4 g saturated fat), 154 mg cholesterol, 640 mg sodium, 33 g carbohydrate, 1 g fiber, 24 g protein.

Originally published as Shrimp Curry in Healthy Cooking August/September 2009, p65

Buying and Cooking Shrimp

Shrimp are available fresh or frozen (raw or cooked, peeled or in the shell) or canned. Shrimp in the shell (fresh or frozen) are available in different varieties and sizes (medium, large, extra large, jumbo). Uncooked shrimp will have shells that range in color from gray or brown to pink or red. Fresh shrimp should have a firm texture with a mild odor.

To cook raw shrimp in water, add 1 pound shrimp (with or without shells) and 1 teaspoon salt to 3 quarts boiling water. Reduce heat and simmer, uncovered, for 1-3 minutes or until the shrimp turns pink and curls. Watch closely to avoid overcooking - the meat of uncooked shrimp will turn from translucent when raw to pink and opaque when cooked. Drain immediately. Serve warm or chilled.

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Reviews for Shrimp Curry (4)

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Reviewed on Dec. 30, 2009 by cocotel

Will definitely make this again. My husband and I loved it. I increased the curry to 2 tsp, because we are curry hounds! We served it over brown rice - very tasty. It does make a bit of sauce but when put over the rice, it's perfect. Very easy to make - took longer to peel the shrimp than it did to cook it all up!