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.
Curried Shrimp with Peanuts
"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.
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Total: 25 Minutes
- 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
- 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.
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