Curried Shrimp with Peanuts

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.

Yield: Makes 4 to 6 servings
Total:
Recipe from Southern Living

More From Southern Living

Recipe Time

Hands On: 25 Minutes
Total: 25 Minutes


Ingredients

  • 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

Preparation

  1. 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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