From BH&G 1953 cookbook. Did use frozen cream of shrimp soup. I've switched to can.
Make and share this Quick Shrimp Curry recipe from Food.com.
- Saute onion and celery; when soft add cream of shrimp soup; stir until smooth.
- Add sour cream; stir.
- Add curry powder and paprika.
- Add shrimp; simmer until shrimp are cooked.
- Serve over cooked rice.
- Garnish with chopped hard boiled eggs and peanuts.