Food recipes
Shrimp Curry (My Dear Mudder's Version)
Shrimp Curry (My Dear Mudder's Version) Ingredients: butter, without salt onions, raw spices, curry powder wheat flour, white, all-purpose, unenriched sugars, granulated salt, table spices, ginger, ground milk, fluid,...
Shrimp Curry (My Dear Mudder's Version)
Ingredients:
butter, without salt
onions, raw
spices, curry powder
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
crustaceans, shrimp, raw (not previously frozen)
lemon juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
Directions:
Melt butter in a large pot over medium heat.
Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes.
Add flour, sugar, salt, and ginger; stir until completely incorporated.
Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened.
about 5 minutes.
Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes.
Stir in lemon juice.
Spread 2/3 cup cooked rice into a ring on a dinner plate.
Spoon about 1 cup shrimp curry mixture into the center of the rice ring.
Repeat with remaining rice and shrimp curry.
Add condiments as desired.
Ingredients:
butter, without salt
onions, raw
spices, curry powder
wheat flour, white, all-purpose, unenriched
sugars, granulated
salt, table
spices, ginger, ground
milk, fluid, 1% fat, without added vitamin a and vitamin d
soup, chicken broth or bouillon, dry
crustaceans, shrimp, raw (not previously frozen)
lemon juice, raw
rice, white, long-grain, regular, unenriched, cooked without salt
Directions:
Melt butter in a large pot over medium heat.
Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes.
Add flour, sugar, salt, and ginger; stir until completely incorporated.
Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened.
about 5 minutes.
Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes.
Stir in lemon juice.
Spread 2/3 cup cooked rice into a ring on a dinner plate.
Spoon about 1 cup shrimp curry mixture into the center of the rice ring.
Repeat with remaining rice and shrimp curry.
Add condiments as desired.