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  • 2 tablespoons vegetable oil
  • 2 tablespoons curry powder
  • 1 tablespoon minced garlic
  • 1 teaspoon minced, peeled gingerroot
  • 1 teaspoon cumin
  • 3/4 teaspoon salt
  • 1 pound shrimp, peeled and deveined
  • 2 tablespoons all-purpose flour
  • 2 tablespoons tomato paste
  • 1 1/4 cups vegetable or chicken borth


  1. Heat oil in a large skillet. Add seasonings and cook 30 seconds. Add shrimp. Cook 2 minutes. Remove shrimp.
  2. Add flour, tomato paste and 1/4 cup broth to pan. Cook, stirring, until thickened. Add remaining broth, stirring to blend well. Boil 2 minutes until thick. Add shrimp just before serving. Serve over hot white rice.

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The recipe was originally published as Shrimp Curry on

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