Melt butter in a large skillet over low heat. Add flour; mix until smooth. Cook 1 minute, stirring constantly.
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.
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.