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© Meredith Corporation. All rights reserved. Used with permission.
Thaw shrimp, if frozen. Preheat oven to 400°F.
In a medium saucepan, melt butter over medium heat. Stir in flour, curry powder, paprika and nutmeg. Gradually stir in half-and-half (or cream or milk). Cook and stir until thickened and bubbly. Cook and stir for 1 minute more. Stir in shrimp, sherry (if desired), lemon juice, ginger and Worcestershire; heat through. Transfer to an ungreased 2-quart casserole.
Bake, uncovered, for about 15 minutes or until heated through and lightly browned. Serve with hot cooked rice. If desired, pass chutney, orange zest, coconut and/or peanuts.