Shrimp Curry Recipe
Ingredients
| 2 10 1/2-ounce cans white sauce | ||
| Sherry | 2 Tablespoon | |
| Worcestershire sauce | 1 Tablespoon | |
| Curry powder | 1 Tablespoon | |
| Cayenne pepper | 1 Pinch | |
| 2 pounds uncooked medium shrimp, shelled and deveined | ||
| 2 4-ounce cans whole button mushrooms, drained | ||
| 1 to 2 6-ounce jars marinated artichoke hearts, drained | ||
| 1 1/2 to 2 5-ounce cans water chestnuts, drained | ||
| Freshly grated Parmesan cheese | ||
| Seasoned salt or paprika | ||
| Hot cooked rice | 3 Cup (16 tbs) | |
| Frozen peas | 2 6 Ounce, thawed | |
| Ground pepper | 1 To taste | |
| Pine nuts, raisins, chutney, coconut chips or flakes (condiments) | ||
| 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.
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.
Chef
