The Civil Rights Connection Between This Vintage Shrimp Curry and the LBJ White House
Zephyr Wright's Shrimp Curry
Picture this: succulent shrimp, tasty spices and a mouthwatering curry sauce coming together to create a meal that's quick and incredibly delicious. That's exactly what you'll get when you give this shrimp curry recipe by Zephyr Wright—maid and cook to President Lyndon B. Johnson–a try.
Though born in 1915, it wasn't until 1942 that Wright would be hired as the cook and housekeeper to the Johnson family. It was in no time, however, that she became an integral part of their household. Forging a relationship that lasted through LBJ's time in the White House, Wright's recipes—like her peach cobbler and fried chicken—have landed her a spot in White House history. And this timeless recipe for shrimp curry is no different.
Made with just a few simple ingredients, I knew this was one I needed to try quick. So, I gathered what I needed and got to work. Here's how it went.
Get the recipe: Zephyr Wright's Shrimp Curry
Courtesy of Choya Johnson
Ingredients for Zephyr Wright's Shrimp Curry
For this recipe, you’ll need shelled and deveined shrimp, butter, onions, flour, curry powder, salt, sugar, ground ginger, a chicken bouillon cube, milk and lemon juice.
How To Make Zephyr Wright's Shrimp Curry
Start by steaming the shrimp until they're fully cooked, which usually takes about 5 minutes or until they turn a pleasing pink color. In a separate pan, sauté the onions in melted butter until they soften. Next, whisk in a mixture of flour, curry powder, salt, sugar and ginger to the sautéed onions, creating a fragrant and flavorful base for the sauce.
In a separate bowl, dissolve the bouillon cube in water, and gradually combine this mixture with milk, stirring it into the onion and spice mixture. Stir continuously until the sauce is smooth and thickened. Add the cooked shrimp to the sauce, along with a dash of lemon juice. Cook until the shrimp are heated through. To make sure you make the most of the sauce, serve the shrimp over a bed of rice.
Related: Who is Zephyr Wright? 4 Things to Know About the President's Chef Who Changed the Nation
Courtesy of Choya Johnson
What I Thought of Zephyr Wright's Shrimp Curry
Zephyr Wright's take on shrimp curry was a triple threat: simple, speedy and super flavorful. Shrimp can be a little tricky to cook, but steaming the seafood first and then finishing it in the sauce made sure that it was cooked perfectly.
The curry sauce might not be exactly what you think of when you think of curry today, but remember this is a 1960s-era recipe. The sauce was smooth, creamy and flavorful and paired well with the shrimp. Serving the saucy shrimp over a bed of white rice elevated the entire recipe.
Zephyr Wright's Shrimp Curry has undoubtedly earned its place as a go-to recipe in my roundup, as I'm sure it will be for those seeking a delightfully comforting experience without compromising on taste or time.
Related: Patti LaBelle's Simple Shrimp Scampi Pasta is the Ultimate Weeknight Dinner Upgrade
Courtesy of Choya Johnson
Tips for Making Zephyr Wright's Shrimp Curry
1. Add some vegetables. Adding a few peppers, carrots or the veggie of your choice would take this dish to the next level and make for a greater experience.
2. Add some heat. While this recipe doesn't call for any serious heat, I added a pinch of cayenne pepper to kick it up a notch. A sprinkle or two was good enough for me, but add as much (or as little) as you'd like.
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