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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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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