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.
- 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
- 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.
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.
Reviews for Curried Shrimp
Please Log In or Join to add a rating and review.
Click stars to rate
Any changes to your rating or review will appear where you originally posted your review