Baked Shrimp & Crab Curry
Submitted by gert
Creamy baked shrimp and crab curry tossed with small pasta shells in a curried sour cream sauce, topped with buttered breadcrumbs and baked until golden. Rich, warm, and deeply satisfying.
YIELD
4 servingsPREP
20 minCOOK
30 minREADY
60 minThis is seafood comfort food at its finest, y’all.
Shrimp and fresh crab meat get folded into a velvety curry sauce made from butter, scallions, flour, milk, and sour cream, then tossed with small pasta shells and poured into a baking dish.
A crunchy layer of buttered breadcrumbs on top turns golden and crisp in the oven while the filling underneath stays rich and saucy.
It walks the line between a classic seafood casserole and something with a little more global flair, and it does it beautifully.
Chef Tips
- Cook the scallions low and slow for the full 10 minutes so they soften completely and sweeten into the sauce.
- The sauce should boil and thicken before you pull it off the heat. If it’s too thin going in, the casserole will be soupy coming out.
- Use fresh crab meat if you can get it. Canned works in a pinch, but drain it well and pick through for any shell fragments.
- Toast the breadcrumbs in the melted butter briefly before sprinkling them on top for an even crunchier crust.
Ingredients
Directions
Preheat oven to 350℉ (180℃).
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.
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