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Baked Shrimp Curry

Makes: 8 servings

Prep 30 mins Bake 400°F 15 mins

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 (�g) 52,
Cobalamin (Vit. B12) (�g) 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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