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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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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. 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:
1. 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.
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