Handwritten recipe card for Seafood in Curry Sauce
by: salvagedrecipes

Creamy Baked Seafood in Curry Sauce

Seafood in Curry Sauce
This vintage-style Seafood in Curry Sauce is a comforting and indulgent dish that blends creamy richness with a warm, fragrant curry undertone. Featuring a medley of shrimp, oysters, and crabmeat, the recipe is enriched with a buttery roux and finished with a splash of half & half for luxurious texture. A hint of pimiento adds subtle sweetness and color, making this casserole both visually inviting and deeply flavorful. It's ideal for entertaining or cozy family dinners when you want something elegant yet easy to assemble.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course Main Course
Cuisine American
Servings 6
Calories 187 kcal

Ingredients
  

  • 4 tbsp butter
  • 4 tbsp flour
  • 1 tbsp curry powder
  • 1 cup chicken broth
  • 1 cup half & half
  • 1¼ tsp salt
  • ½ tsp black pepper (approximate)
  • 1 pint oysters (drained)
  • ½ lb shrimp (peeled and deveined)
  • ½ lb crabmeat
  • 2 tbsp imiento (diced p)

Instructions
 

Step 1: Make the Roux

  • Melt butter in a large saucepan over medium heat.
  • Add flour and curry powder. Stir until smooth and slightly golden.

Step 2: Add Liquids

  • Gradually whisk in chicken broth.
  • Then stir in the half & half.
  • Cook over low heat, stirring constantly, until thickened.

Step 3: Season and Add Seafood

  • Add salt and pepper.
  • Stir in oysters, shrimp, crabmeat, and pimiento.
  • Mix thoroughly to combine.

Step 4: Bake

  • Pour the mixture into an oiled casserole dish.
  • Bake at 350°F for about 15 minutes, or until browned and bubbly.

Tips

  • Use fresh oysters instead of canned for a more delicate texture
  • Substitute all shrimp or all crab if preferred
  • Add sautéed onions for extra depth
  • Serve over rice or toast points
  • Reduce curry slightly for a milder flavor
  • Add a pinch of paprika for color
  • Use seafood stock instead of chicken broth for stronger seafood flavor
  • Prepare sauce ahead and refrigerate before baking
  • Bake in individual ramekins for elegant presentation

Nutrition

Calories: 187kcalCarbohydrates: 16gProtein: 18gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.03gCholesterol: 96mgSodium: 683mgPotassium: 298mgFiber: 1gSugar: 7gVitamin A: 301IUVitamin C: 9mgCalcium: 128mgIron: 2mg
Keyword baked seafood, creamy sauce, curry sauce, retro dinner, seafood casserole, shrimp and crab, vintage recipe
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