Quick Shrimp Curry

Submitted by Dienia B.

"From BH&G 1953 cookbook. Did use frozen cream of shrimp soup. I've switched to can."

 

• Ready In: 20mins
• Ingredients: 11
• Serves: 4

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

• GARNISH

• 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.