Shrimp Fried Rice

Yield: 6 servings
  • 1-1.5 lbs. shrimp, peeled and deveined
  • 1 medium onion, diced
  • 1/4 c. butter
  • 1 1/4 c. uncooked rice
  • 1 1/2 tsp. salt
  • dash cayenne
  • 1/8 tsp. pepper
  • 1 tsp. paprika
  • 3 c. boiling chicken brothSauce Ingredients:
  • 4 Tbsp. butter
  • 3 Tbsp. flour
  • 1 1/2 tsp. curry powder
  • 2 tsp. onion juice (optional)
  • 1/2 tsp. salt
  • 1 1/2 c. water from shrimp
  • 1/2 c. cream
  1. Steam shrimp in 2 c. water; reserve 1 1/2 c. for curry sauce. Cook onion in butter until transparent. Stir in rice and seasonings and saute 1-2 minutes. Stir in chicken broth and pour into greased 8x12" casserole dish. Cover and bake at 350 degrees for 20 minutes. Remove from oven and arrange shrimp over rice. Cover and bake another 15 minutes.
  2. Meanwhile, melt butter in saucepan. Stir in flour, curry, onion juice and salt until bubbly. Gradually add shrimp water and cream and cook until thickened, stirring constantly (about 10 minutes?). To serve, spoon shrimp and rice onto plate, and ladle sauce on top.
Quite tasty! You may wish to reduce the curry sauce somewhat, as there were some leftovers even after we finished the rice. Sesame Seed Green Beans go well with this dish as a side.
  • seafood
  • dinner
Last updated 2016-12-25
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