Rating: 5 stars
6 Ratings
  • 1 star values: 0
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  • 4 star values: 1
  • 5 star values: 5

"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.

Recipe by Southern Living January 2014

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Becky Luigart-Stayner; Styling: Heather Chadduck Hillegas

Recipe Summary

hands-on:
25 mins
total:
25 mins
Yield:
Makes 4 to 6 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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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