Prep 15 mins
Cook 0 mins
From The Bubba Gump Shrimp Cookbook. ..."And I have to tell you...Lieutenant Dan took to shrimpin' like one of them ducks in water."
- 6 cups water
- 2 lbs medium shrimp, unpeeled
- 1⁄2 cup minced onion
- 2 tablespoons melted butter
- 1 tablespoon peanut oil
- 1⁄3 cup flour
- 1 1⁄2-2 tablespoons curry powder, to taste (depending on the spiciness of your curry powder!)
- 14 ounces chicken broth (or vegetable broth)
- 1 1⁄2 cups milk (or 1 cup milk and 1/2 cup heavy cream)
- 1 1⁄2 teaspoons sugar
- 1⁄2 teaspoon salt
- 1⁄2 tablespoon freshly grated gingerroot
- 1 teaspoon fresh lemon juice
- roasted peanuts
- sliced scallion
- toasted coconut
- fresh cilantro
- cooked bacon, crumbled
- In large pot of boiling water, cook the shrimp for about 3 to 5 minutes or until shrimp turns pink. Drain, rinse with cold water, devein and set aside.
- Cook onion in butter and peanut oil in large skillet over medium heat until softened.
- Lower heat and add flour and curry powder. Stir with whisk until smooth and no lumps remain. Cook for 1 minute stirring constantly until mixture thickens.
- Gradually stir in broth and milk; cook over medium heat, stirring constantly until thickened.
- Stir in sugar, salt, fresh ginger, and lemon juice. Add shrimp and cook until heated through.
- Serve shrimp with hot cooked white rice garnished with any or all of the suggested toppings.
Real comfort food! Yummy! For the broth I used the shrimps cooking water, just reduced it down to required amount, with the peelings in it. Shrimp peels have so much flavor in them, and usually they just get discarded. I also must have used 2 tbs of curry, kept adding as I was going. Same with lemon juice. For topping I only used loads of cilantro. End result was very satisfying, indeed! Thank you!
Yum! This is not a complex curry but it was quite tasty and easy to make. I added a little coconut cream in place of the sugar and 1TBLS of curry was plenty spicy especially with the cilantro. I liked the variety of toppings. If you use fresh shrimp I would cut back a bit on the flour the mixture was too thick until I added my just defrosted, tail on shrimp. To add extra flavor since I didn't have shell on shrimp I put them in the sauce on the lowest temp so they cooked very slowly. I served this with brown rice (Trader Joe's cooked and frozen - super fast!) and cucumber salad. Thanks for sharing I can't wait to serve this to the rest of my family. Made for ZWT 8 by one of The Wild Bunch
This was absolutely delicious, although I did not make this exactly as posted. The shrimp that I had were peeled, with the tails left on, so I decided not to cook them first. I followed steps 2-5, using 2 T. curry powder, vegetable broth and 1 cup milk with 1/2 cup heavy cream, then added the raw shrimp. I let them cook in the creamy sauce for a few minutes, covered, until they turned pink, then served them over a beautiful saffron rice. It was the perfect meal! This is a cinch to make, and I will definitely be making this again. Made for ZWT 8.