Shrimp Curry

Recipe from Oxmoor House

More 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)
  • 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.
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