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

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 2% 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)
- 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.
© Copyright 2007, Meredith Corporation. All Rights Reserved
Nutritional Facts
Amount Per Serving
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