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 :)"
 
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photo by Chef Lanibobonnie photo by Chef Lanibobonnie
photo by Chef Lanibobonnie
Ready In:
30mins
Ingredients:
11
Serves:
4-6
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ingredients

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directions

  • 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).
  • 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.
  • Season with salt and pepper.
  • Stir in sour cream, a few drops of lemon juice, and a dash of tabasco.
  • Serve over your favorite hot rice.
  • notation: I usually double the mixture but not the shrimp because I believe "it's all about the sauce" ENJOY! :).

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Tweaks

  1. vspack
    This can be so much better (if you don't mind me saying) by making the following changes- Use cream of shrimp soup instead of mushroom (you can buy it on Amazon). Saute 1-2 cloves of chopped garlic with the onions. Add 1 can of coconut milk with the can of soup. Increase curry powder to 2-1/2 tsp. Increase raisins to 1/3 cup. And for those who like heat, as I do, add some sambal ooleek (garlic chili sauce) at the very end. So good!
     

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