Shrimp Curry Recipe

Name: Shrimp Curry
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup butter or margarine; 1/4 cup all-purpose flour; 1 1/2 cups milk; 1 teaspoon curry powder; 1/2 teaspoon salt; Dash of red pepper; Dash of paprika; 1/4 cup sherry; 1 tablespoon catsup; 2 cups peeled and deveined cooked medium shrimp; Hot cooked rice; Chopped fresh parsley (optional); Condiments

Servings: persons

1/4 cup butter or margarine
1/4 cup all-purpose flour
1 1/2 cups milk
1 teaspoon curry powder
1/2 teaspoon salt
Dash of red pepper
Dash of paprika
1/4 cup sherry
1 tablespoon catsup
2 cups peeled and deveined cooked medium shrimp
Hot cooked rice
Chopped fresh parsley (optional)
Condiments

1
Melt butter in a large skillet over low heat. Add flour; mix until smooth. Cook 1 minute, stirring constantly.
2
Gradually add milk, blending until smooth. Cook over medium heat, stirring constantly, until thickened and bubbly. Stir in curry powder, salt, pepper, and paprika; mix well. Add sherry, catsup, and shrimp; mix well. Cook until thoroughly heated.
3
Serve shrimp mixture over mounds of hot cooked rice; sprinkle with parsley, if desired. Serve with several of the following condiments: (about 3/4 cup each) chutney, flaked coconut, chopped hard-cooked egg, salted peanuts, and raisins.

304

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup butter or margarine, 1/4 cup all-purpose flour, 1 1/2 cups milk, 1 teaspoon curry powder, and more.

Yes, Shrimp Curry falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Shrimp Curry

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