Broiled Shrimp Curry

Recipe by: Makers of LACTAID® Brand Products

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

Yield: 6 servings

Prep Time: 25 minutes

Cook Time: 4 minutes

Total Time: 29 minutes

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 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)

Preheat oven to Broil.
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 2% Milk all at once. Cook and stir over medium heat until thickened and bubbly.
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.

Nutrition information does not include optional ingredients.
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