Creamy Curry Shrimp Recipe

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Creamy Curry Shrimp Recipe
Creamy Curry Shrimp Recipe photo by Taste of Home
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Creamy Curry Shrimp Recipe

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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."
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.
MAKES:
2 servings
TOTAL TIME:
Prep/Total Time: 15 min.

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

  • 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
  1. 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.
  2. 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

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Reviews forCreamy Curry Shrimp

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mirandaisabella User ID: 6930152 130426
Reviewed Oct. 20, 2012

"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!"

MY REVIEW
25carina User ID: 6445886 58030
Reviewed Jan. 10, 2012

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

MY REVIEW
McKenzie N User ID: 5736272 155874
Reviewed Jan. 3, 2011

"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."

MY REVIEW
whateverfood User ID: 1336157 58029
Reviewed May. 25, 2008

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

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