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.
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
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.
Add flour to skillet; stir well. Add broth. Cook, stirring, until thickened, about 5 minutes.
Add curry powder, salt, pepper and evaporated milk to skillet; stir well. Add shrimp; stir well.
Cook mixture until hot. Mound rice on a serving platter. Top with shrimp mixture.
Curried Shrimp tip: Let your supermarket do some of the work. Most supermarket fish counters will steam and peel the shrimp for you at no extra charge.