Shrimp Curry

Shrimp Curry

Ingredients:

2 pounds cleaned and cooked shrimp, fresh or frozen
1 cup (2 sticks) butter
2 cups chopped onion (about 2 medium)
¼ cup curry powder
2 tablespoons minced ginger
2 tablespoons minced garlic (about 18 cloves)
2 tablespoons sugar
2 tablespoons chicken bouillon granules
1 tablespoon salt
1½ cups all-purpose flour
4 cups water
4 cups milk
2 tablespoons lemon juice

Supplies:

3-9 one-gallon freezer bags, label 3

Directions:

1. Melt butter in a large saucepan over medium heat. Add onions and cook, stirring until soft, about 5 minutes.

2. Add curry, ginger, garlic, sugar, bouillon, and salt; cook, stirring, for 2 minutes. Add flour; cook, stirring, 2 minutes longer. Mixture will be like a paste.

3. Gradually add water and milk; cook, stirring constantly, until the sauce has thickened.

4. Add lemon juice only after sauce has thickened. Cool sauce.

If using fresh, cooked shrimp:

1. Divide shrimp evenly among the three labeled freezer bags. Divide cooled sauce evenly over shrimp.

2. Seal and freeze.

If using frozen, cooked shrimp:

1. Divide shrimp evenly among three of the unlabeled 1-gallon freezer bags. Divide the cooled sauce evenly among the other three unlabeled bags. Seal bags. Into each labeled bag, place a bag of shrimp and a bag of sauce.

2. Seal and freeze.

To Serve:

1. Completely thaw one entrée in the refrigerator.

2. In a large skillet over medium heat, bring the shrimp and curry sauce to a simmer. Do not boil. Serve over rice.

Yield: 3 entrees, 4-6 servings each
Freeze up to: 4 months

 

Try these similar recipes:

Chicken Curry Recipe

Ginger Curry Pork and Rice



 

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