Curried Shrimp

You can save a little money and serve an authentic Carolina classic if you serve this Curried Shrimp over creamy grits instead of rice. Look for grits in the cereal section of your supermarket.

Ingredients

4 Tbsp butter or margarine

1/3 cup chopped onion

1/3 cup chopped carrot

1/4 cup chopped celery

1/2 cup all-purpose flour

3 cup chicken broth

1 tsp curry powder

1/2 tsp salt

1/8 tsp pepper

1/2 cup evaporated milk

3 cup cooked shrimp, peeled and deveined (about 22 ounces)

6 cup hot cooked rice

Directions

1. Heat butter in a large skillet over medium-high heat. Add onion, carrot and celery. Cook, stirring occasionally, until vegetables are tender, about 10 minutes.

2. Add flour to skillet; stir well. Add broth. Cook, stirring, until thickened, about 5 minutes.

3. Add curry powder, salt, pepper and evaporated milk to skillet; stir well. Add shrimp; stir well.

4. Cook mixture until hot. Mound rice on a serving platter. Top with shrimp mixture.