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Bubba Gump's Creamy Shrimp Curry

  • 15minutes
  • 378calories

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Source: www.food.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, H, C, D, E, P
MineralsNatrium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1419 1/24 ml water

  2. 907.18 g medium shrimp , unpeeled

  3. 118 1/59 ml minced onion

  4. 29 1/28 ml melted butter

  5. 14.79 ml peanut oil

  6. 78.07 ml flour

  7. 22.18-29 1/28 ml curry powder , to taste (depending on the spiciness of your curry powder!)

  8. 396.89 g chicken broth (or vegetable broth)

  9. 354.88 ml milk (or 1 cup milk and 1/2 cup heavy cream)

  10. 7 1/39 ml sugar

  11. 2.46 ml salt

  12. 7 1/39 ml freshly grated gingerroot

  13. 4.92 ml fresh lemon juice

  14. roasted peanuts

  15. sliced scallion

  16. raisins

  17. toasted coconut

  18. fresh cilantro

  19. cooked bacon, crumbled

Instructions Jump to Ingredients ↑

  1. 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.

  2. Cook onion in butter and peanut oil in large skillet over medium heat until softened.

  3. 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.

  4. Gradually stir in broth and milk; cook over medium heat, stirring constantly until thickened.

  5. Stir in sugar, salt, fresh ginger, and lemon juice. Add shrimp and cook until heated through.

  6. Serve shrimp with hot cooked white rice garnished with any or all of the suggested toppings.

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