Ingredients
- 1 cup boiling water
- 1 chicken bouillon cube
- 2 pound sextra-large shrimp (21 to 25 per pound), peeled, deveined, and tails removed
- 1 teaspoon table salt , divided
- 1/4 teaspoon pepper
- 2 tablespoon sunsalted butter
- 1 small onion , chopped fine
- 1 tablespoon all-purpose flour
- \1 1/2 teaspoon scurry powder
- 1/2 teaspoon sugar
- 1/2 teaspoon ground ginger
- 1 cup whole milk
- 2 teaspoon slemon juice
Instructions
- Combine boiling water and bouillon cube in liquid measuring cup and stir to dissolve bouillon; set aside.
- Sprinkle shrimp with ½ teaspoon salt and pepper. Melt butter in 12 inch skillet over medium heat. Add onion and remaining ½ teaspoon salt and cook until onion is softened, about 5 minutes.
- Stir in flour, curry powder, sugar, and ginger and cook for 1 minute. Add milk and reserved bouillon mixture and bring to simmer. Add shrimp and cook, stirring occasionally, until shrimp are opaque and just cooked through, 2 to 4 minutes. Off heat, stir in lemon juice and season with salt and pepper to taste. Serve.
