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Shrimp Curry

Ingredients
  Canned white sauce 21 Ounce (2 Can)
  Sherry 2 Tablespoon
  Worcestershire sauce 1 Tablespoon
  Curry powder 1 Tablespoon
  Cayenne pepper 1 Pinch
  Uncooked medium shrimp 2 Pound, shelled and deveined
  Canned button mushrooms 8 Ounce, drained (2 Can)
  Canned water chestnuts 5 Ounce, drained (2 Can)
  Parmesan cheese 1 Tablespoon, grated
  Seasoned salt/Paprika To Taste
  Hot cooked rice 3 Cup (48 tbs)
  Frozen snow peas/1 1/2 to 2 cups fresh snow peas 12 Ounce, thawed (2 Packages)
  Ground pepper To Taste
  Salt To Taste
Directions

Preheat oven to 425°F Combine first 5 ingredients and blend thoroughly .
Pour into 9x 13-inch baking dish.
Alternate shrimp, mushrooms, artichoke hearts and water chestnuts in rows over sauce, standing them up as well as possible.
Sprinkle top with cheese and seasoned salt or paprika.
Bake until bubbly and top is slightly browned, about 20 or 30 minutes.
Just before serving, combine hot cooked rice, snow peas, salt and pepper and toss gently to mix.
Place in steamer or strainer, set over 2 inches rapidly boiling water, cover and steam 1 to 2 minutes or until peas are crisp-tender.

Recipe Summary

Difficulty Level: 
Bit Difficult
Cuisine: 
Indian
Course: 
Side Dish
Method: 
Baked
Ingredient: 
Shrimp
Interest: 
Healthy

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