Total Time
Prep 10 mins
Cook 10 mins

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

Ingredients Nutrition


  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.