 | Caution ! Recipe has been scaled. Ingredient amounts and cooking times in steps may need to be
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Ingredients
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Amt.
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Measure
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Ingredient
| | | | 8 2/3 | large | shrimp frozen,cooked shrimp | 1 1/8 | tablespoons | butter | 1/3 | small | Onion, chopped | 1/4 | tablespoon | curry powder | 1/2 | teaspoon | fresh ginger minced | 1/3 | clove | garlic minced | 1/4 | individual packet | sugar | 1/2 | teaspoon | chicken bouillon granules | 3 | dash | salt | 1 2/3 | tablespoons | all-purpose flour | 1/4 | cup | Milk 2% | 1/3 | teaspoon | lemon juice, bottled | 1/4 | cup (8 fl oz) | water |
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Steps
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Sequence
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Step
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| | 1 | Cook onions in butter over medium heat until soft. | | 2 | Add curry, ginger, garlic, sugar, bouillon and salf. Cook, sirring, for 2 minutes. | | 3 | Add flour; cook, stirring, 2 mintues longer. Mixture will be like a paste. | | 4 | Gradually add water and milk. Cook, stirring occasionally, until the sauce has thickened. | | 5 | Add lemon juice only after sauce has thickened. | | 6 | Add cooked shrimp to mixture. Cook and stir until heated. Serve over rice. |
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