• 3 pounds medium-sized shrimp
  • 4 tablespoons (1/2 stick) butter
  • 1 medium onion, chopped
  • 1 level tablespoon hot Madras curry powder
  • 3 level tablespoons flour
  • 1 quart half and half
  • 1 level teaspoon salt
  • 1 level teaspoon sugar
  • 1 teaspoon Worcestershire sauce
  • 1 tablespoon lemon juice
  • 1 dash TABASCO sauce
  • 1 dash angostura bitters
  • 1 pinch nutmeg
  • Directions

    Bring 2 quarts of salted water to a rolling boil. Drop in the shrimp; boil for 2 minutes after the water begins to boil again. When the shrimp are cool, peel and devein them. In a large, heavy, covered saucepan, saute chopped onion in the butter until it is soft and a golden color. Add the curry powder and flour. Carefully stir in the half and half to make a smooth sauce. Transfer the sauce to a large double boiler. Add the re maining seasoning and then add the shrimp. Serve with steamed rice and as many of the following condiments as you wish: Chutney, shredded coconut, ground peanuts, chopped bacon, chopped hard-boiled egg. Chutney is the essential accompaniment.

    Serves 8

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