Quick Shrimp Curry
"From BH&G 1953 cookbook. Did use frozen cream of shrimp soup. I've switched to can."
Original is 4 servings
Ingredients
-
-
-
- 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 by Step Method
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
No special items needed.
Editorial Notes
The ingredient tips, suggestions, variations, facts, questions and answers below are not edits to the original author's recipe. They are not meant to imply any change would improve the recipe. They're offered for convenience, alternative ideas, and points of interest. If you have any comments about them, please post in the Help & Ideas forum.
- For best results, choose shrimp that is fresh and of high quality.
- If using frozen cream of shrimp soup, make sure to thaw it completely before adding it to the dish.
- Substitute olive oil for butter - Olive oil is a healthier alternative to butter, as it is lower in saturated fat and contains beneficial monounsaturated fats.
- Substitute coconut milk for sour cream - Coconut milk is a dairy-free alternative to sour cream, and it adds a creamy texture and a subtle sweetness to the dish. It is also a healthier option, as it is lower in fat and calories.
Vegetarian Option Substitute the shrimp with 1 cup of diced carrots and 1 cup of diced potatoes. Simmer until the vegetables are cooked.
Coconut-Lime Rice:
RECOMMENDED DISH DESCRIPTION: Coconut-Lime Rice is a delicious side dish that pairs perfectly with the Quick Shrimp Curry. The combination of the creamy shrimp curry and the coconut-lime rice is a delicious balance of flavors and textures. The coconut-lime rice adds a hint of sweetness and a citrusy flavor that complements the spices in the curry. It's a great way to add some extra flavor and texture to the meal!
Garlic Naan: Garlic Naan is a perfect accompaniment to the Quick Shrimp Curry and Coconut-Lime Rice. The garlic naan adds a delicious, garlicky flavor that pairs perfectly with the creamy and spicy flavors of the curry. The naan also provides a nice contrast to the creamy rice, making for a delicious and balanced meal. It's a great way to add some extra flavor and texture to the meal!
FAQ
Q: How long does it take to cook the shrimp?
A: The shrimp should be cooked until they become opaque, which usually takes about 3-4 minutes.
Q: What is the best way to store cooked shrimp?
A: Cooked shrimp should be stored in an airtight container in the refrigerator and consumed within 2-3 days.
0 Reviews
You'll Also Love
Fun facts:
This recipe is an adaptation of a traditional Indian dish called Kari, which is usually made with chicken or lamb. It was popularized in the 1950s when it was featured in the Betty Crocker Cookbook.
The use of curry powder in the recipe is a nod to the influence of Indian cuisine on British cooking. The British East India Company introduced curry powder to the UK in the early 19th century, and it quickly became popular in British cooking.