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.
I agree, the curry can be increased to 2 TBL. We served this over rice and it tasted very similar to a curried shrimp dish we ate at a Carribean restaurant.