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.
This was very good, older teens and husband all said they'd "order it again". In order to accommodate dietary needs used coconut milk and veg. broth. I was very reluctant to use Catsup in this dish but it was fine and I'd use it again, albeit less. I also added some lime zest. Served this dish over Basmati Rice with cilantro, chopped peanuts and a side of steamed Broccoli.
This dish was super easy to make and turned out PERFECT! Just enough heat that the adults enjoyed it and that the little ones could eat. I did use one teaspoon of jalapeno spice/dip blend in absence of the jalapeno. Topped with cashews instead of peanuts. I LOVE that it uses regular milk. Most recipes call for coconut milk which is not a pantry staple. Will make again!
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