Shrimp Curry Ingredients
2 pounds fresh or frozen peeled and deveined cooked shrimp
1 can of pineapple chunks, drained
1 medium red bell pepper, chopped
1/4 cup butter
2 tablespoons all-purpose flour
1 tablespoon curry powder
1/2 teaspoon paprika
1/8 teaspoon ground nutmeg
2 cups coconut milk, half-and-half, light cream, or regular 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
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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 milk/half-and-half. Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in shrimp, red pepper, pineapple, 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, top with cilantro, a lime wedge and/or peanuts. Makes 8 servings.