This is the recipe my friend Christian prepared for our August Girls Night – the theme was Jamaican, and this dish was amazingly good! I hope you enjoy it!
Curry Shrimp
Prep: 30 min Cook: 5 min (makes 6 servings)
1 tablespoon butter
1 pound uncooked, peeled shrimp
2 tablespoons butter
1/4 cup chopped green onions
1 tablespoon all-purpose flour
1 tablespoon curry powder
1/2 teaspoon salt
1/2 cup vegetable broth (it calls for chicken broth but I used veggie)
1/2 cup milk
1 small tomato chopped
Melt one tablespoon of butter in skillet over medium-high heat. Cook shrimp in butter 4 to 5 minutes or until pink and firm. Remove shrimp from skillet; drain skillet.
Melt 2 tablespoons of butter in same skillet over medium heat. Add onions, flour, curry powder and salt in margarine, stirring constantly, until bubbly; remove from heat. Stir in broth and milk. Place back on stove and heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in tomato and shrimp. Cook about 3 minutes, stirring occasionally, until hot. Serve over rice.
Note: The recipe says 30 minutes for the prep but literally you could make this in 15 minutes including cook time if you buy shrimp that is already peeled.
