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Curried Shrimp Recipe

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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Curried Shrimp Recipe

Prep/Total Time: 15 min.

Yield: 4 Servings

15 15

Ingredients

1 small onion, chopped
1 tablespoon canola 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 with rice. Yield: 4 servings.

Nutritional 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.

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

Light-Bodied White Wine

Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.

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Curried Shrimp

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(1-1) of 1 reviews

Reviewed on Oct. 24, 2012 by Mammag

I got this recipe from Better Homes and Gardens at least 50 years ago. The only difference is to saute the onions in butter instead of Canola Oil. My family loves this.