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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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From BH&G 1953 cookbook. Did use frozen cream of shrimp soup. I've switched to can. Ingredients:
1 tablespoon butter |
1/2 cup onion, diced |
2 stalks celery, diced |
1 (10 3/4 ounce) can cream of shrimp soup |
1 cup sour cream |
1/2 teaspoon curry powder |
1 dash paprika |
1 cup shrimp, cleaned and peeled |
2 cups rice, cooked |
2 eggs, hard boiled, chopped |
2 tablespoons peanuts |
Directions:
1. Saute onion and celery; when soft add cream of shrimp soup; stir until smooth.
2. Add sour cream; stir.
3. Add curry powder and paprika.
4. Add shrimp; simmer until shrimp are cooked.
5. Serve over cooked rice.
6. Garnish with chopped hard boiled eggs and peanuts.
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