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shrimp rice chicken boiling water butter onion flour curry powder salt powdered ginger milk lemon juice
Viewed: 29 - Published at: 7 years agoIngredients
- 2 1/2 lb. cleaned, cooked shrimp
- 6 C. rice, cooked
- 1 Chicken bouillon cube or canned chicken broth
- 1 C. boiling water
- 5 Tbsp. butter or margarine
- 1/2 C. minced onion
- 6 Tbsp. flour
- 2 1/2 tsp. curry powder
- 1 1/4 tsp. salt
- 1/3 tsp. powdered ginger
- 2 C. milk
- 1 tsp. lemon juice
Method
- Melt butter; add onion and cook until tender.
- Stir in next 5 ingredients.
- Add bouillon cube to boiling water.
- Remove pan from heat; add cold milk slowly, stirring to keep paste smooth, then add bouillon water.
- Cook, stirring constantly, until thickened.
- Add shrimp, lemon juice and just heat.
- Serve with rice and curry accompaniments.
- Makes 6 generous servings.
