Simple Curried Shrimp

Name: Simple Curried Shrimp
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 6-8 serving(s)
Ingredients: 44.37 ml extra virgin olive oil; 1182.95 ml onions, coarsely chopped; 9.85 ml curry powder; 4.92 ml salt; 0.61 ml cayenne pepper; 44.37 ml flour; 118.29 ml coconut milk; 118.29 ml milk; 14.79 ml Worcestershire sauce; 709.77 ml shrimp, cooked; 78.78 ml sweetened coconut, shredded

Submitted by D. Todd Miller

"This 1960s-era recipe is very easy to make, and will satisfy your curry craving! This recipe is from "Heirloom Cooking" by Marilynn and Sheila Brass."

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Ready In:: 30mins
Ingredients:: 11
Serves:: 6

ingredients

44.37 ml extra virgin olive oil
1182.95 ml onions, coarsely chopped
9.85 ml curry powder
4.92 ml salt
0.61 ml cayenne pepper
44.37 ml flour
118.29 ml coconut milk
118.29 ml milk
14.79 ml Worcestershire sauce
709.77 ml shrimp, cooked
78.78 ml sweetened coconut, shredded

directions

Heat oil in large pan over medium heat. Cook onions until translucent. Pour onions into a large bowl and set aside.
In another bowl, combine curry, salt, pepper, flour, and coconut milk. Whisk to a paste, then add milk and Worcestershire sauce. Whisk again until smooth. Add to the bowl of cooked onions, and stir to mix well. Add cooked shrimp and shredded coconut.
Place mixture in a heavy-bottomed pot over low heat, and warm until the curry is hot, stirring occasionally. Be careful to avoid overcooking; do NOT allow to boil. Serve the curried shrimp over hot, cooked rice.