1 Pound(s) unpeeled large fresh shrimp
4 Tablespoon(s) butter, divided
1 Cup(s) chopped onion
1 Cup(s) chopped red bell pepper
3 Tablespoon(s) all-purpose flour
1 Tablespoon(s) curry powder
1/4 Teaspoon(s) salt
1/4 Teaspoon(s) freshly ground pepper
1 Cup(s) chicken or veggie broth
1 Cup(s) half and half or unsweetened coconut milk
Peel the shrimp and devein if desired. Set aside.
Melt 1 Tbs. butter in a large skillet over medium heat. Add shrimp and saute 3 to 5 minutes, or just until they turn pink. Remove the shrimp from the skillet and set aside.
Add the remainind 3 Tbs. butter to the skillet and melt over medium heat. Add the chopped onion and bell pepper; cook 3 to 5 minutes or until crisp-tender. Whisk in the flour and the next three ingredients. Cook the mixture 1 minute, whisking constantly. Gradually whisk in the broth and milk, and continue cooking over medium heat until mixture is thickened and bubbly. Stir in the sauteed shrimp and cook over medium heat, stirring constantly, until the shrimp are thoroughly heated. Serve immediately over hot cooked rice. Sprinkle with toppings if desired.
Toppings: chopped green onion, minced red bell pepper, chopped roasted peanuts, finely chopped boiled egg, mango chutney, toasted flaked coconut.