Baked shrimp and crab curry
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| ¼ | cup | Butter; unsalted |
| ¼ | cup | Scallion; sliced |
| 1 | teaspoon | Curry powder |
| 3 | tablespoons | Flour |
| ½ | teaspoon | Salt |
| 1¾ | cup | Milk |
| 1 | cup | Sour cream |
| 1 | cup | Pasta shells; small, cooked |
| 10 | mediums | Shrimp; cooked and chopped |
| 1 | cup | Crabmeat; fresh |
| ½ | cup | Bread crumbs |
Directions
Preheat oven to 350F. Melt three tablespoons butter in a saucepan over medium heat. Cook scallions, stirring constantly about 10 minutes. Stir in curry powder, flour and salt, mixing well. Add milk, increase heat and cook until mixture boils and thickens. Remove from heat. Stir in sour cream, pasta and seafood, and pour mixture into a buttered baking dish.
Melt remaining tablespoon of butter and combine with bread crumbs. Sprinkle crumbs over seafood mixture and bake uncovered about 30 minutes.
Per serving: 353 Calories; 20g Fat (50% calories from fat); 16g Protein; 28g Carbohydrate; 98mg Cholesterol; 488mg Sodium Recipe by: Delicious Decisions/tpogue@...
Posted to recipelu-digest Volume 01 Number 385 by Terry Pogue <tpogue@...> on Dec 19, 1997
Related recipes
- Baked crab and shrimp
- Creamy shrimp curry
- Curried island shrimp
- Curried shrimp
- Curried shrimp 2
- Curried shrimp and chicken
- Curried shrimp version
- Curry of shrimp
- Curry shrimp
- Quick shrimp curry
- Shrimp & chicken curry
- Shrimp & egg curry
- Shrimp and chicken curry
- Shrimp and coconut milk curry
- Shrimp and egg curry
- Shrimp curry
- Shrimp curry 2
- Steamed shrimp curry
- Thai shrimp and spinach curry
- Thai shrimp curry