Curry Shrimp

  1. Thaw 1.5 pounds shrimp in refrigerator.
  2. Bring 2 gallons of water with 2 tbsps. salt and 2 bay leaves to boil.
  3. Add shrimp to water and let cook for 2 minutes.
  4. Remove from stove and strain out water.
  5. In large skillet, melt ½ cube butter and 1 tsp. crushed garlic.
  6. Sauté for 2-3 minutes.
  7. Reduce to lowest heat setting.
  8. Peel shrimp and add to skillet (stirring occasionally).
  9. Add 1.5 cups whole milk (or half and half).
  10. Add 0.5 tsp. curry powder (more curry if desired) and 1 tsp. of salt.
  11. Stir until smooth.
  12. Increase heat to medium if you like a thicker sauce. DO NOT OVERCOOK.
  13. Serve over rice with broccoli or asparagus.