Total Time
20mins
Prep 15 mins
Cook 5 mins

Torn from one of my cookbooks that I picked up somewhere. I haven't made this yet but it seems interesting and easy. Goes well with fluffy rice and condiments such as: chopped banana, peanuts, raisins, chutney, fresh coconut chips, or chopped fresh peaches. If you want it spicy, add more curry powder to taste.

Ingredients Nutrition

Directions

  1. Melt the butter in a large frying pan over medium heat.
  2. Gently cook the onion and shrimp in the butter until the shrimp are cooked (they will turn pink), about 3 minutes.
  3. Sprinkle shrimp with flour, salt, pepper, curry powder, ginger and sugar and stir until the flour has been absorbed.
  4. Add the sherry and 1 cup milk and stir quickly and constantly until mixture bubbles and thickens. If you prefer a thinner sauce, add more milk and return to the heat, stirring until mixture just reaches a slow boil. Remove from heat.
  5. Serve with rice and assorted condiments as listed in the description.

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