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Baked Shrimp Curry

Makes: 8 servings
Prep 30 mins Bake 400°F 15 mins
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,
  • sugar (g) 0,
  • pro. (g) 28,
  • vit. A (RE) 0,
  • 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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