This handwritten recipe for Curried Shrimp is a delightful vintage Southern-American interpretation of Indian-inspired flavors. Likely written in the mid-20th century, it combines curry powder, shrimp, and milk for a simple yet flavorful dish. The use of ketchup reflects an era when home cooks adapted global flavors using familiar pantry staples. Served over rice, this comforting dish balances creamy, spicy, and savory notes, embodying the creativity and warmth of mid-century American home cooking.
Ingredients
- 4 tbsp melted butter
- 4 tbsp flour
- 1 tsp salt
- 1 tbsp curry powder
- 1 dash black pepper
- 1½ cups milk
- 3 tbsp ketchup
- 1½ cups shrimp (cooked and cleaned)
- ½ cup sherry
- Cooked rice (for serving)
Instructions
Step 1: Prepare the Base
- Melt butter in a skillet or saucepan over medium heat.
Step 2: Make the Roux
- Stir in flour, salt, curry powder, and black pepper until blended and smooth.
Step 3: Add Milk
- Gradually whisk in milk. Continue stirring until thickened into a creamy sauce.
Step 4: Add Flavorings
- Stir in ketchup for sweetness and depth.
Step 5: Add Shrimp
- Fold in shrimp and add sherry. Simmer gently for 5–7 minutes until heated through and flavors meld.
Step 6: Serve
- Serve the curried shrimp hot over cooked rice.
Tips
- Substitute half the milk with coconut milk for a richer, tropical flavor.
- Add a dash of cayenne for more heat.
- Stir in sautéed onions or bell peppers for texture.
- Use crab or scallops instead of shrimp for a twist.
- For a lighter version, use olive oil and low-fat milk.
Nutrition
Serving: 1cupCalories: 276kcalCarbohydrates: 12.8gProtein: 24.7gFat: 13.4gSaturated Fat: 3.6gCholesterol: 250mgSodium: 1199mgFiber: 0.2gSugar: 7.5g
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