Indian Shrimp Curry
eilene
Beths family has been making this for their Epiphamy celebration Jan 6th ever since she was a child
ingredients
- 2 cups of rice
- > 1 cube chicken-bouillon
- > 1 cup boiling water
- > 5 T butter
- > 1/2 cup minced onions
- > 6 T flour
- > 2 1/2 t curry powder
- > 1 1/4 t salt
- > 1 1/2 t sugar
- > 1/4 t ground ginger
- > 2 cups milk
- > 3 lbs cooked, clean mini shrimp (you can use less shrimp if on a tight
- > budget)
- > 1 t lemon juice
- >
directions
- 1
Cook Rice & keep hot
- 2
>
- 3
> Dissolve bouillon cube in water. Melt butter over medium heat in large
- 4
> skillet. Add onions; simmer until tender. Stir in flour, curry, salt sugar &
- 5
> ginger. Gradually stir on bouillon & milk. Cook over medium high, stirring
- 6
> until thickened. Add shrimp, lemon juice; heat.
- 7
>
- 8
> Serve with rice under curry
- 9
>
- 10
> Add accompaniments as desired
Source: Beth lambdin
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