Quick
Shrimp Curry Recipe
Ingredients
:
2
tablespoons butter
1
large onion, chopped
1
medium tart apple, peeled and finely chopped
1
celery rib, chopped
1
garlic clove, minced
2
tablespoons all-purpose flour
2
cups chicken stock
1/2
cup heavy whipping cream
2
teaspoons curry powder
1/2
teaspoon salt
1/4
teaspoon ground mustard
1
bay leaf
1-1/2
pounds uncooked medium shrimp, peeled and deveined
Hot
cooked rice
Optional:
lime wedges, toasted coconut and chopped green onions
How
To Make Quick Shrimp Curry :
In
a large saucepan, heat butter over medium-high heat. Add onion, apple and
celery; cook and stir until tender, 3-4 minutes. Add garlic; cook 1 minute
longer. Stir in flour until blended; gradually whisk in stock cream, curry
powder, salt, mustard and bay leaf. Bring to a boil, stirring constantly; cook
and stir until thickened, 2-3 minutes.
Reduce
heat; simmer, uncovered, until slightly reduced, 6-8 minutes, stirring
occasionally. Add shrimp; cook until shrimp turn pink, 6-8 minutes. Serve with
rice and, if desired, optional toppings.
Nutrition
Facts :
2/3
cup: 239 calories, 13g fat (7g saturated fat), 171mg cholesterol, 544mg sodium,
10g carbohydrate (4g sugars, 1g fiber), 21g protein.
