A+ Shrimp Curry

Simple and sublime...what could be better? I have made curry for 40+ years with much effort, love, and personal satisfaction, but when I tried this in-a-pinch mixture I realized I was over-thinking the recipe. This has a "drive you crazy" taste and your peeps will think you spent forever prepping and cooking. Shhhhh, we won't tell :)

• Ready In: 30 mins
• Serves: 4-6

Ingredients

• 1  lb  uncooked frozen 31/40 tail-off shrimp
• 1 (10 1/2ounce) can  condensed mushroom soup
• 1⁄4 cup seedless raisin (optional)
• 1  large onion, finely chopped
• 2  tablespoons butter
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon pepper
• 2  teaspoons curry powder
• 1⁄4 cup sour cream
• 1  dash Tabasco sauce
•  lemon juice, to season

Directions

1. Sauté the finely chopped onion and 2 tablespoons butter. When onion has lightly browned, add condensed mushroom soup and curry powder (mixed to paste).I use double that amount and use a mild heat version as I am not a "heat" lover (Spice Islands).
2. Add shrimp, If you like sweet things in your curry add seedless raisins. Heat thoroughly untill shrimp are pink and no longer opaque. Do not overcook.
3. Season with salt and pepper.
4. Stir in sour cream, a few drops of lemon juice, and a dash of tabasco.
5. Serve over your favorite hot rice.
6. notation: I usually double the mixture but not the shrimp because I believe "it's all about the sauce" ENJOY! :).