Broiled Shrimp Curry


Broiled Shrimp Curry

Nutritional Facts
Serving Size: 
2/3 cup shrimp mixture plus 1/2 cup rice
Calories from Fat: 
67.07kcal
Calories: 
350
Total Fat: 
7.52g
Saturated Fat: 
3.27g
Cholestrol: 
244.67mg
Sodium: 
482.20mg
Dietary Fiber: 
0.62g
Total Carbohydrate: 
35.99g
Sugars: 
6.29g
Protein: 
33.09g
Calcium: 
163.67mg
Total Time: 29 minutes
Prep Time: 25 minutes
Cook Time: 4 minutes
Source: 
Makers of LACTAID® Brand Products

This quick-to-fix dish starts out with cooked shrimp. If desired, remove tails from cooked shrimp before using.

Yields/Serves: 
6
servings
Ingredients: 
1 1/2 pounds fresh or frozen peeled, cooked medium shrimp
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 teaspoons curry powder
1/4 teaspoon salt
1/4 teaspoon paprika
1 dash ground nutmeg
1 1/2 cups LACTAID® Reduced Fat Milk
1 tablespoon honey
2 teaspoons grated fresh ginger
1 dash Worcestershire sauce
3 cups hot cooked rice
Chives (optional)
Chutney (optional)
Flaked coconut (optional)
Chopped peanuts (optional)
  1. Preheat oven to Broil.
  2. Thaw shrimp, if frozen. In a medium saucepan, melt butter or margarine. Stir in flour, curry powder, salt, paprika, and nutmeg. Stir in LACTAID® Reduced Fat Milk all at once. Cook and stir over medium heat until thickened and bubbly.
  3. Stir in shrimp, honey, ginger, and Worcestershire sauce; heat through. Transfer to a 1 1/2-quart broiler-proof au gratin dish. Broil 4 to 5 inches from heat for 4 to 5 minutes or until bubbly and lightly browned. Serve with hot cooked rice. Garnish with chives, if desired. Pass chutney, coconut, and/or peanuts to sprinkle on each serving, if desired.
Notes: 

Nutrition information does not include optional ingredients.
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