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