Shrimp Curry

Recipe from

Oxmoor House


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)


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.