Shrimp Curry (aka Shrimp a la Gourmet)

This is the best way I know of to use up a small amount of leftover steamed shrimp and yet manage to serve 3-4 hungry shrimp-lovin' people.

It's a very forgiving recipe, too. Out of tomato juice? Substitute tomato sauce thinned with a little water or run canned tomatoes with their juice through the blender. Wanna use up those odds and ends of cheese? Substitute another cheese or a combo of cheeses for the American called for -- just remember, processed cheese will melt smoother than natural cheeses. Need to stretch it to serve 5 or 6? Add another cup or so of cooked rice. I always use at least 2 cups of cooked rice (my preference is for brown) tho the original recipe calls for only 1 cup. And, as for the shrimp, unless I'm using salad shrimp, I chop the shrimp into 2-3 pieces each and often only have a cup instead of the 1-1/2 cups called for. Of course, more shrimp is always acceptable! Even canned shrimp (rinsed) will do in a pinch.

2 tablespoons butter, melted
2 tablespoons flour
1 1/2 cups tomato juice
1/2 teaspoon salt
1/4 teaspoon curry powder
1/8 teaspoon thyme
1/8 teaspoon pepper
pinch cayenne pepper
1 cup processed American cheese, cubed
1 1/2 cups cooked shrimp, peeled
1 cup cooked rice
1 cup bread crumbs, buttered

In a heavy skillet over medium heat, blend flour into butter until smooth. Gradually stir in tomato juice. Add salt, curry powder, thyme, pepper and cayenne. Cook, stirring constantly, over moderate heat until thickened and bubbly hot.

Reduce heat, add cheese, and continue stirring until cheese is melted. Fold in shrimp and rice. Adjust seasonings to taste. Spoon into a greased casserole dish and evenly sprinkle with buttered crumbs.

Bake, uncovered, in a slow oven (325F) for 15 to 20 minutes or until bubbly hot and crumbs lightly browned.

Source: Richmond Receipts: Past and Present by Jan Carlton, attributed to Beth Buckle (Mrs. James)