 |
Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
|
This is a recipe I created when I had a craving for shrimp. It's simple yet has big flavor. I typically plan on 6 large shrimp per person, but you can adjust to your own preference. I like to serve this over wild rice with a nice salad on the side. I hope you enjoy. :-) Ingredients:
8 tablespoons unsalted butter (use the real butter) |
1 bunch green onion, chopped |
1 green pepper, chopped |
1 red pepper, chopped |
6 -8 mushrooms, sliced |
0.5 (10 7/8 ounce) can cream of celery soup, so about 5 oz. (undiluted) |
1 -2 teaspoon curry |
salt and pepper, to taste |
24 large uncooked shrimp, peeled and deveined |
1/2-3/4 cup heavy cream |
long grain and wild rice blend, cooked |
Directions:
1. Melt butter in a large skillet, med. to med. high heat.
2. Add the green onions, green peppers, red peppers and mushrooms.
3. Saute for approximately 4 minutes.
4. Add 1/2 can of soup, curry (I use 1 t. but you can add up to 2 t. if you want the curry flavor to predominate), salt and pepper.
5. Let sauce cook and thicken. (Approx. 5 minutes , you judge as to when the sauce thickens up for you.).
6. Add shrimp.
7. Add heavy cream. If it's too thick, you can add a little more heavy cream.
8. Simmer for about 8 minutes, or until the shrimp is cooked through.
9. Serve atop cooked wild rice (you can use white rice, if you prefer).
10. Enjoy!
|
|