Curried Shrimp Recipe

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If you like curry, you'll enjoy the rich flavor of this creamy shrimp mixture that is delicious served over rice. "I like to garnish it with bacon bits and chopped hard-cooked eggs," notes Sue Friend of Lynden, Washington.

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  • 4 Servings
  • Prep/Total Time: 15 min.

Ingredients

  • 1 small onion, chopped
  • 1 tablespoon vegetable oil
  • 1 can (10-3/4 ounces) condensed cream of shrimp soup, undiluted
  • 1 teaspoon curry powder
  • 1 package (1 pound) frozen uncooked small shrimp, thawed, peeled and deveined
  • 1 cup (8 ounces) sour cream
  • Hot cooked rice

Directions

  • In a large saucepan, saute onion in oil until tender. Stir in soup and curry powder; bring to a boil. Add the shrimp; cook and stir until shrimp turn pink. Reduce heat. Stir in sour cream; heat through. Serve over rice. Yield: 4 servings.

Nutrition Facts: 1 serving (1 each) equals 299 calories, 18 g fat (10 g saturated fat), 218 mg cholesterol, 817 mg sodium, 9 g carbohydrate, 1 g fiber, 22 g protein.

Curried Shrimp published in Quick Cooking November/December 2002, p35

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