Photo: Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas
"This is an updated version of my favorite dinner as a kid," says Vanessa. "Cooking the curry powder with the flour brings out the essential oils, making the dish even more flavorful."
Easy Side: Cook 2 (8.5-oz.) pouches ready-to-serve basmati rice according to package directions. Stir in 1/4 cup chopped fresh cilantro, 1 tsp. loosely packed lime zest, and 1 Tbsp. fresh lime juice.
Makes 4 to 6 servings
+ Add To Shopping List
2 tablespoons butter
1 tablespoon all-purpose flour
2 teaspoons curry powder
3/4 cup milk
3/4 cup chicken broth
1/3 cup ketchup
1 tablespoon grated fresh ginger
1/2 jalapeño pepper, seeded and chopped
1/4 teaspoon dried crushed red pepper (optional)
2 1/2 pounds peeled large, raw shrimp, deveined
2 teaspoons fresh lime juice
1/4 teaspoon kosher salt
Toppings: salted cocktail peanuts, bean sprouts, toasted unsweetened flaked coconut, cilantro
Hands-on: 25 Minutes
Total: 25 Minutes
Melt butter in a heavy saucepan over low heat; whisk in flour and curry powder until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk, next 4 ingredients, and, if desired, dried crushed red pepper. Increase heat to medium, and cook, whisking constantly, 5 to 6 minutes or until mixture is thickened and bubbly. Stir in shrimp, lime juice, and salt. Reduce heat to medium-low, and cook, stirring often, 5 minutes or just until shrimp turn pink. Serve with desired toppings.