Shrimp with Curry Cream Sauce |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Ingredients:
2 pound(s) fresh 9/15 ct raw shrimp, headed, peeled and deveined |
1/8 stick(s) butter |
1 large sweet onion, medium diced |
12 mushrooms, sliced |
2 roma tomatoes, medium diced |
1/4 cup(s) chicken broth |
1 tablespoon(s) curry powder |
1/4 cup(s) heavy cream |
salt and pepper to taste |
Directions:
1. In a large teflon sauté pan, melt butter over medium-high heat.
2. Add the onion and sauté for 1 minute then add the mushrooms and tomatoes.
3. Let sauté for an additional minute stirring frequently.
4. Add the chicken broth, heavy cream and curry powder, gently stir and add the peeled shrimp.
5. Continue to cook and stir for 2 to 3 minutes until the shrimp turn pink. Be careful not to overcook.
6. Serve over rice.
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