Quick Shrimp Curry

4
Servings
10m
Prep Time
10m
Cook Time
20m
Ready In


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

Original recipe yields 4 servings
OK
  • Garnish

Nutritional

  • Serving Size: 1 (357.3 g)
  • Calories 439.2
  • Total Fat - 20.9 g
  • Saturated Fat - 10 g
  • Cholesterol - 236.1 mg
  • Sodium - 987.6 mg
  • Total Carbohydrate - 39.2 g
  • Dietary Fiber - 2 g
  • Sugars - 0.9 g
  • Protein - 23.2 g
  • Calcium - 168.3 mg
  • Iron - 3 mg
  • Vitamin C - 1.9 mg
  • Thiamin - 0.3 mg

Step 1

Saute onion and celery; when soft add cream of shrimp soup; stir until smooth.

Step 2

Add sour cream; stir. Add curry powder and paprika. Add shrimp; simmer until shrimp are cooked.

Step 3

Serve over cooked rice.

Step 4

Garnish with chopped hard boiled eggs and peanuts.

Tips & Variations


No special items needed.