Close
Ingredients
| peeled chestnuts: 2 lbs |
| unsalted butter: 1/4 cup |
| all-purpose flour (unsifted): 2 Tbl |
| curry powder: 1 tsp |
| paprika: 1/2 tsp |
| ground nutmeg: 1/8 tsp |
| half and half cream: 2 cups |
| sherry (wine): 2 Tbl |
| lemon juice: 2 tsp |
| ground ginger: 2 tsp |
| worcestershire sauce: 1/8 tsp |
| white rice: 4 cups (hot cooked) |
Baked Shrimp Curry
Credit: www.bhg.com
User rating:
-
Prep Time
30 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
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.