Kathy's Curried Shrimp
photo by Dr. Jenny
- Ready In:
- 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 3/4 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
- 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).
Questions & Replies
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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.
How could I not love this!? This is all the goodness combined into one. I don't even know where to start, but darn - I could of easily done this in one sitting. I adore the curry amount of seasoning, it is right on! (I used 1 teaspoon, because I made 1/2 recipe). This was terrific, and served with steamed broccoli and nice brown rice. Made for ZWT 6 - Zee Zesties!
This was very good! I used a combination of red, orange, and yellow peppers (what I had on hand) and the larger amount of curry powder. The only improvement would be to make a homemade substitute for the cream of celery soup, so the celery would not be so mushy. We didn't like that. But, overall a very easy, tasty dish. Made for ZWT 6.
*Made for Australia/NZ Swap #39* How nice ! Wish I had taken a photo, 'cause it looks so pretty ! Prepared 1/2 recipe, and used just 1 tsp curry powdere -- not usually our favorite spice. made up beautifully -- and DH said it was a keeper ! Did serve with Long Grain and Wild Rice. Thanks for posting, LIG !
Delicious! I had a really busy day, I needed something quick and filling to feed the family. This did the trick. I had to adjusted this recipe a little. I only used two tablespoons of butter and used a non stick wok. I added extra curry because I felt one or two tablespoons would not be enough for us. I used a whole can of cream of celery soup (this happen by mistake, the whole thing just popped out of the can into the wok). We all really enjoyed this recipe. I served it on steamed long grain rice. Thank you so much LifeIsGood for a wonderful recipe.
RECIPE SUBMITTED BY
Hello! I have a wonderful husband and two fantastic kids. I love to read, have fun with family and friends, stay active with: running; soccer; golf; biking; hiking; and gardening. I love to travel. I'm looking forward to more international travel someday. Cooking has become a passion for me. I love to read cookbooks, watch the Food Network, and try new recipes. I have way too many cookbooks! A few of my favorites are: Barefoot Contessa (any - but especially 'Family Style'),Rachael Ray 30-Minute Meals 2, Roasting by Barbara Kafka, Beyond Parsley & The Black Dog Summer on the Vineyard Cookbook. I try to carefully choose recipes that I think my family will enjoy, which is why most of my ratings are 3-5 stars. Happy cooking!