Shrimp Curry in a Hurry
This recipe is from a cookbook titled Casserole Cook Book by Better Homes & Gardens, printed in 1961. This recipe sounds very good, on my to make and taste list. Link to the Shortcut is listed in the Recipe Notes section.
Ingredients
- ⅓ cup onion, diced
- ¼ cup green bell pepper, diced
- 1 clove garlic, minced
- 1 tablespoon butter
- 1 cup sour cream, Shortcut
- 1 teaspoon yellow curry powder
- ¼ teaspoon salt
- dash black pepper
- 1 cup cooked shrimp, tails removed
- 1 recipe Saffron Rice, or hot cooked rice, Link in Notes
Instructions
- Melt the butter in a medium saucepan. Add the onion, bell pepper, and garlic. Cook until tender but not browned.
- Stir in the sour cream, curry powder, salt, and pepper.
- Add the shrimp and stir in. cook until heated through, stirring often.
- Serve over Saffron Rice or just hot cooked rice. Enjoy.
Notes
Low cost per serving, but depends on where you source the shrimp.
Additional recipe: Saffron Rice.
Shortcut: Sour Cream.
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