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–+ servings

Quick Shrimp Curry

Adapted from a recipe in the Casserole Cook Book, page 143.
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.
Print Recipe
Prep Time 20 minutes
Cook Time 20 minutes
Course Lunch, Main Dish
Cuisine American
Servings 4 servings

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.