TINY Kitchen Shrimp Curry
Looking for some dinner inspiration this week? Try something new tonight - one of my favorite home cooked meals: Shrimp Curry.
My birthday is just around the corner, and I associate this delicious dish with that occasion. Every year growing up, my mom offered to make me anything I wanted for dinner on my birthday, and this was my choice from childhood into adulthood. This recipe has been passed down for generations in my family, and I've added my own tiny twist to make it unique to the TINY Kitchen.
It is a British-style curry loaded with flavor and very minimal spice. Even if you're not a traditional curry lover, you may very well wind up enjoying this dish, just like my husband did (whenever I make it - you bet there's zero leftovers). I pair mine with brown rice, but it's equally yummy over white rice, cauliflower rice or quinoa. I hope you enjoy it as much as we do!
Enjoy!
xo
Tessa
INGREDIENTS
2 cups cooked, peeled and deveined shrimp
3 cups prepared rice (see alternate options above)
1/4 cup butter
1/4 cup flour
1/2 tsp salt
fresh cracked black pepper to taste
dash paprika
2 tsp curry powder
1 1/2 cups milk
1/4 cup sherry
3 tbs tomato paste
DIRECTIONS
In a medium sauce pan, melt butter over low heat
Gradually add flour into melted butter, stirring to combine
Add seasonings
Gradually stir in milk
Cook sauce mixture until thick and smooth, stirring constantly (about 5 minutes)
Add tomato paste and sherry, stir to combine
Add your pre-cooked shrimp and heat thoroughly
Serve over rice
Top with fresh cracked black pepper
Serves 4
