Broiled Shrimp Curry
This quick-to-fix dish starts out with cooked shrimp. If desired, remove tails from cooked shrimp before using.
1 ½ pounds fresh or frozen peeled, cooked medium shrimp
2 tablespoons butter or margarine
3 tablespoons all-purpose flour
2 teaspoons curry powder
¼ teaspoon salt
¼ teaspoon paprika
1 dash ground nutmeg
1 tablespoon honey
2 teaspoons grated fresh ginger
1 dash Worcestershire sauce
3 cups hot cooked rice
Flaked coconut (optional)
Chopped peanuts (optional)
LACTAID® Reduced Fat 2% Lactose-Free Milk
- 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% Lactose-Free 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 ½-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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