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QUICK SHRIMP CURRY 1 c. chopped onion (medium chopped) 1/2 stick butter or margarine 1 can cream of shrimp soup (shelf or frozen) 1/2 c. milk 1 small bag frozen shrimp (or 2 cans crabmeat or 2 cans tuna or 1 lb. scallops) 1 carton sour cream (8 oz.) 1 Tbsp. curry powder (more or less, to your taste) Melt butter or margarine over low heat in a large frypan. Add onion and saute for 10 minutes. Add shrimp soup and milk. Stir thoroughly. Add shrimp. Heat only 2 to 3 minutes until shrimp thaw. Remove pan from heat. Stir in sour cream. Do not return to heat. Add curry powder. Serve over Perfect Louisiana Rice. This is a quick dish. Use any seafood; scallops, tuna or crabmeat, minus the curry, if you don't like it. When using the tuna, I use cream of celery or mushroom soup and serve over noodles. Chopped fresh parsley may be added as the last step, if available. This is a recipe from our database at Cookbooks On/Line! 1,000,000+ free recipes and free software at: http://www.cookbooks.com Accuracy is believed to be good, but is not guaranteed. This recipe posting is intended for personal use only. You can print a copy for yourself and/or your friends, but you cannot publish it or post it to any Internet or other public site without our permission. |