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Baked Shrimp Curry
Ingredients
- 2 pounds fresh or frozen peeled and deveined cooked shrimp
- 1/4 cup butter
- 2 tablespoons all-purpose flour
- 1 tablespoon curry powder
- 1/2 teaspoon paprika
- 1/8 teaspoon ground nutmeg
- 2 cups half-and-half, light cream, or milk
- 2 tablespoons dry sherry (optional)
- 2 teaspoons lemon juice
- 2 teaspoons grated fresh ginger
- 1/8 teaspoon Worcestershire sauce
- 4 cups hot cooked rice
- Chutney, finely shredded orange peel, flaked coconut, and/or chopped peanuts (optional)
Directions
1. Thaw shrimp, if frozen. Preheat oven to 400 degrees F.
2. In a medium saucepan, melt butter over medium heat. Stir in flour, curry powder, paprika, and nutmeg. Gradually stir in half-and-half. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in shrimp, sherry (if desired), lemon juice, ginger, and Worcestershire sauce; heat through. Transfer to an ungreased 2-quart casserole.
3. Bake, uncovered, about 15 minutes or until heated through and lightly browned. Serve with hot cooked rice. If desired, pass chutney, orange peel, coconut, and/or peanuts. Makes 8 servings.
Nutrition Facts
(Baked Shrimp Curry)
- Servings Per Recipe 8,
- cal. (kcal) 358,
- Fat, total (g) 15,
- chol. (mg) 260,
- sat. fat (g) 9,
- carb. (g) 27,
- Monosaturated fat (g) 4,
- Polyunsaturated fat (g) 1,
- fiber (g) 1,
- pro. (g) 28,
- vit. A (IU) 826,
- vit. C (mg) 4,
- Thiamin (mg) 0,
- Riboflavin (mg) 0,
- Niacin (mg) 4,
- Pyridoxine (Vit. B6) (mg) 0,
- Folate (µg) 52,
- Cobalamin (Vit. B12) (µg) 2,
- sodium (mg) 342,
- Potassium (mg) 335,
- calcium (mg) 121,
- iron (mg) 5,
- Percent Daily Values are based on a 2,000 calorie diet
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