Recipes / < 30 Mins

Quick Shrimp Curry

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Recipe by Dienia B.

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

READY IN: 20mins

SERVES: 4

UNITS: US

INGREDIENTS

1

tablespoon butter
¹⁄₂

cup onion, diced
2

stalks celery, diced
1

(10 3/4 ounce) can cream of shrimp soup
1

cup sour cream
¹⁄₂

teaspoon curry powder
1

dash paprika
1

cup shrimp, cleaned and peeled
2

cups rice, cooked
GARNISH
2

eggs, hard boiled, chopped
2

tablespoons peanuts

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DIRECTIONS

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.

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