Curried Shrimp

Raw shrimp, ready for cooking.


1 lb. shrimp, uncooked
1/2 medium onion
2 Tbsp. butter
1 Tbsp. all-purpose flour
1/4 tsp. salt
pinch of white pepper
1-1/2 tsp. curry powder
1/8 tsp. ginger
1 tsp. sugar
2 Tbsp. sherry
1 to 1-1/2 c. milk


  1. P.eel and de-vein the shrimp. (If you’re using frozen shrimp, they will probably have been prepared. Make sure they are thawed before you cook them.)
  2. Chop the onion.
  3. Melt butter in the fry pan over medium heat.
  4. Gently fry the onion and shrimp in butter until shrimp are cooked – they will turn pink. This will take no longer than 3 minutes.
  5. Sprinkle shrimp with flour, salt, pepper, curry powder, ginger, and sugar. Stir until flour has been absorbed.
  6. Add sherry and 1 c. milk and stir quickly and constantly  until mixture bubbles and thickens. If you prefer a thinner sauce, add a little more milk and return to heat, stirring until mixture just reaches a slow boil. Remove from heat.
  7. Serve with hot fluffy rice.


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