Quick Shrimp Curry
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
- ½ cup onion, diced
- 1 tablespoon butter
- 1 can condensed cream of shrimp soup
- ¼ cup milk
- 1 cup sour cream, Shortcut
- ½ teaspoon yellow curry powder
- 1 cup cooked shrimp, peeled, tails removed
- hot cooked rice, for serving
Instructions
- Melt the butter in a large non stick pan, add the onion and cook until soft but not browned.
- Stir in soup, heat and stir until smooth.
- Stir in sour cream and curry powder.
- Add shrimp, stir and heat through.
- Serve over hot rice.
Notes
Fair cost per serving based on where you get the shrimp.
Shortcut: Sour Cream.
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