Baked shrimp curry

By Bexter

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)

Details

Servings 8

Preparation

Step 1

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.