Recipe by JackieOhNo!
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.
Top Review by christine
Made this for the family and they really enjoyed it. The sauce ended up curdling a bit - maybe because I didn't warm the evaporated milk before adding it? My daughter has requested it again, so this time I'll warm it and see if it improves. Other than the appearance, the taste was very good.
- 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 See How It's Made
- Preheat oven to 425 degrees.
- In a large skillet, melt butter over medium heat.
- Add celery, green pepper, and scallions. Saute about 7 minutes, stirring frequently.
- Add flour, salt, mace, curry powder, hot pepper sauce, and Worcestershire sauce, stirring until smooth and well blended.
- Stir in warmed evaporated milk. Cook, stirring, until sauce is smooth and thickened.
- Add shrimp. Cook about 3 minutes. Taste and adjust seasoning to taste.
- Pour into a buttered casserole dish. Sprinkle top with Parmesan cheese and paprika.
- Bake at 425 degrees for 20 minutes.