Ingredients
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6 cups water
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2 lbs medium shrimp, unpeeled
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1/2 cup minced onion
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2 tablespoons melted butter
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1 tablespoon peanut oil
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1/3 cup flour
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1 1/2-2 tablespoons curry powder, to taste (depending on the spiciness of your curry powder!)
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14 ounces chicken broth (or vegetable broth)
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1 1/2 cups milk (or 1 cup milk and 1/2 cup heavy cream)
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1 1/2 teaspoons sugar
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1/2 teaspoon salt
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1/2 tablespoon freshly grated gingerroot
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1 teaspoon fresh lemon juice
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sliced scallion
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raisins
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toasted coconut
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fresh cilantro
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roasted peanuts
Instructions
- In large pot of boiling water, cook the shrimp for about 3 to 5 minutes or until shrimp turns pink. Drain, rinse with cold water, devein and set aside.
- Cook onion in butter and peanut oil in large skillet over medium heat until softened.
- Lower heat and add flour and curry powder. Stir with whisk until smooth and no lumps remain. Cook for 1 minute stirring constantly until mixture thickens.
- Gradually stir in broth and milk; cook over medium heat, stirring constantly until thickened.
- Stir in sugar, salt, fresh ginger, and lemon juice. Add shrimp and cook until heated through.
- Serve shrimp with hot cooked white rice garnished with any or all of the suggested toppings.