Shrimp Curry and Browned Rice

I needed a fast and easy dinner and this simple and flavourful Shrimp Curry from  Better Homes and Gardens Magazine June 1948 fit the bill. ready and on the table in 30 minutes. But, I did amend the recipe slightly. I replaced one of the cups of milk with one of chicken stock, and upped the curry powder to two teaspoons 

1 cup rice

1 teaspoon sugar

1 cup diced onions

½ teaspoon ginger

¼ cup fat

3 cups milk

6 tablespoons enriched flour

2½ cups cooked shrimp

1 teaspoon curry powder

1 tablespoon lemon juice

1½ teaspoons salt

• For the brown rice, heat 2 tablespoons butter or salad oil in skillet. 
• Add rice. 
• Stir until kernels are golden brown. 
• Add 4 cups boiling water and 1 teaspoon salt. 
• Stir. 
• Cover. Simmer till rice is tender, 25 to 30 minutes.

• Meanwhile start your curry
• Cook onion in hot fat until tender. 
• Stir in flour, curry powder, salt, sugar, and ginger; blend. 
• Gradually add milk (and stock)
• Cook until smooth and thick, stirring constantly. 
• Add shrimp and lemon juice. 
• Heat thoroughly. 
• Serve with hot browned rice... 
• and we added homemade peach chutney, a crisp garden salad and a small naan bread
• Serves 6.

Better Homes and Gardens Magazine
June 1948

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