 |
Prep Time: 20 Minutes Cook Time: 20 Minutes |
Ready In: 40 Minutes Servings: 4 |
|
This is a recipe I was given when I first got married 25 years ago, and it has remained a favorite. Maybe because it's simple to make (don't let the long list of ingredients fool you). It also freezes well if made with fresh (not frozen or previously frozen) shrimp. It's great served with rice, salad, and some nice hot biscuits. Ingredients:
1 1/4 lbs large shrimp, peeled and deveined |
2 tablespoons butter |
3/4 cup celery, chopped |
1/2 cup green pepper, diced |
4 scallions, sliced |
3 tablespoons all-purpose flour |
1/4 teaspoon salt |
1/4 teaspoon mace |
1/4 teaspoon curry powder |
1/4 teaspoon hot pepper sauce (or more to your taste) |
2 teaspoons worcestershire sauce |
13 ounces can evaporated milk, warmed |
1/4 cup parmesan cheese, grated |
1/4 teaspoon paprika |
Directions:
1. Preheat oven to 425 degrees.
2. In a large skillet, melt butter over medium heat.
3. Add celery, green pepper, and scallions. Saute about 7 minutes, stirring frequently.
4. Add flour, salt, mace, curry powder, hot pepper sauce, and Worcestershire sauce, stirring until smooth and well blended.
5. Stir in warmed evaporated milk. Cook, stirring, until sauce is smooth and thickened.
6. Add shrimp. Cook about 3 minutes. Taste and adjust seasoning to taste.
7. Pour into a buttered casserole dish. Sprinkle top with Parmesan cheese and paprika.
8. Bake at 425 degrees for 20 minutes.
|
|