Baked Shrimp Curry

Baked Shrimp Curry Enlarge Image
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7 users rated this recipe an average rating of 3.5
Makes:
8 servings
Prep:
30 mins
Bake:
15 mins 400°F
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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)
    Per serving:
  • 358 kcal cal.,
  • 15 g fat
  • (9 g sat. fat,
  • 1 g polyunsaturated fat,
  • 4 g monounsatured fat),
  • 260 mg chol.,
  • 342 mg sodium,
  • 27 g carb.,
  • 1 g fiber,
  • 0 g sugar,
  • 28 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet
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