1 cup boiling water
1 chicken bouillon cube (source tested with Wyler’s Instant Bouillon)
2 lb extra-large shrimp (21–25 per lb), peeled, deveined and tails removed
1 tsp table salt, divided, plus more to taste
¼ tsp pepper, plus more to taste
2 tbsp unsalted butter
1 small onion, finely chopped
1 tbsp all-purpose flour
1½ tsp curry powder
½ tsp sugar
½ tsp ground ginger
1 cup whole milk
2 tsp lemon juice
White rice, cooked, for serving (amount not specified)
12-inch skillet (material unspecified in the method)
Serves 4; source total time: 35 minutes.
Finely chop the onion. Prepare the shrimp as listed.
Dissolve the bouillon cube in the boiling water and set aside. Alternatively, use 1 cup chicken broth in place of both water and bouillon; no dissolving step is needed.
Season the shrimp with ½ tsp of the salt and the ¼ tsp pepper.
Melt the butter in a 12-inch skillet over medium heat. Add the onion and remaining ½ tsp salt; cook about 5 minutes, until softened.
Mix in the flour, curry powder, sugar and ground ginger. Cook for 1 minute.
Pour in the milk and prepared bouillon (or chicken broth). Bring to a simmer.
Add the shrimp. Stir occasionally for 2–4 minutes, until opaque and just cooked through.
Remove from the heat and stir in the lemon juice. Adjust salt and pepper to taste. Serve over cooked white rice.