Recipe

Curry Seafood Casserole Recipe

	Charrm1 / All my dishes 1 year, 1 month ago This seafood casserole is quick to prepare and elegant, served in individual serving dishes or seashells. Prep:20m Cook:25m Servings:4	Charrm1
	shrimp scallops rice curry

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Ingredients

1 1/2 lb (750 g) large shrimps, cleaned, deveined, cooked

1 1/4 lb (625 g) small to medium scallops

3 cups (750 ml) white cooked rice (of your choice)

CURRY SAUCE

5 tbsps (75 ml) butter

1/2 cup (125 ml) scallions, minced

6 tbsps (90 ml) all purpose flour

Salt and pepper to taste

1 tbsp (15 ml) curry powder

1 1/2 tsp (7 ml) sugar

1/4 tsp (1 ml) ground ginger

2 cups (500 ml) milk

1 tbsp (15 ml) chicken cube dissolved in boiling water

1 tbps (15 ml) lemon juice

Directions

Cook shrimps and scallops.

Cook rice according to package directions. Keep warm.

Curry sauce:

In a saucepan, cook the scallions in the butter for 1 minute.

Add the flour and curry powder. Add salt and pepper. Mix well.

Add the sugar and ginger.

Gradually add the dissolved chicken cube and water and the milk. Whisk until dissolved.

Bring to a boil while stirring, until the mixture thickens. Add the lemon juice and mix well. Remove from heat.

Put some rice in the bottom of each individual serving dish, then add the shrimps and the scallops. (Keep 1 shrimp to place on top of each serving). Cover with the curry sauce and serve with a salad.

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