Recipe by LifeIsGood
This is a recipe I created when I had a craving for shrimp. It's simple yet has big flavor. I typically plan on 6 large shrimp per person, but you can adjust to your own preference. I like to serve this over wild rice with a nice salad on the side. I hope you enjoy. :-)
Top Review by Dr. Jenny
We enjoyed this recipe for dinner tonight. It was easy to make and looked colorful and pretty on the plate. We initially used Madras curry powder in the specified amount. After tasting, DH doubled the curry using hot curry powder. We then sprinkled a little hot curry powder on the finished dish for additional flavor. We served over Texamati rice, as that was what we had on hand. Made for PAC Spring 2013.
- 8 tablespoons unsalted butter (use the real butter)
- 1 bunch green onion, chopped
- 1 green pepper, chopped
- 1 red pepper, chopped
- 6 -8 mushrooms, sliced
- 0.5 (10 7/8 ounce) can cream of celery soup, so about 5 oz. (undiluted)
- 1 -2 teaspoon curry
- salt and pepper, to taste
- 24 large uncooked shrimp, peeled and deveined
- 1⁄2-3⁄4 cup heavy cream
- long grain and wild rice blend, cooked
Directions See How It's Made
- Melt butter in a large skillet, med. to med. high heat.
- Add the green onions, green peppers, red peppers and mushrooms.
- Saute for approximately 4 minutes.
- Add 1/2 can of soup, curry (I use 1 t. but you can add up to 2 t. if you want the curry flavor to predominate), salt and pepper.
- Let sauce cook and thicken. (Approx. 5 minutes , you judge as to when the sauce thickens up for you.).
- Add shrimp.
- Add heavy cream. If it's too thick, you can add a little more heavy cream.
- Simmer for about 8 minutes, or until the shrimp is cooked through.
- Serve atop cooked wild rice (you can use white rice, if you prefer).