Recipe by Helen Dollaghan, from the Sept. 14, 1975, edition of The Denver Post. Serves 4.
Ingredients
1/2 stick ( 1/4cup) butter
1/4 cup flour
1/2 teaspoon salt
Dash of paprika
1/2 to 1 teaspoon curry powder
1 1/2 cups milk
3 tablespoons catsup
1/4 cup sherry
1 1/2 cups (or more to taste) cooked, deveined shrimp (cubed, cooked lamb, beef or chicken may be substituted)
Cooked rice
Chopped parsley
Directions
Melt butter. Add flour, salt, paprika and curry powder. Cook a few minutes over moderate heat, stirring. Gradually add milk. Cook over moderate heat, stirring, until smooth and thickened. Add catsup, sherry and shrimp. Mix well. Heat to serving temperature. Serve over rice garnished with parsley.
