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Sunday, July 17, 2011

Shrimp Hurry Curry

This is one of those recipes that reminds me of my youth and my beloved Grandmother. She often made this and would call us over for dinner. The best thing about this is that it's super easy, quick, and yummy.  She would serve it over rice or toast points. I sometimes serve it over rice pilaf (Uncle Ben's is really good). Moreover, you can buy the shrimp already frozen and cleaned...which saves even more time!!

 Jamaican Curry Shrimp

1 1/2 pounds raw shrimp (peeled and cleaned)
2 T butter
1 can cream of shrimp soup
1 can cream of mushroom soup
1 pt sour cream
1 1/2 tsp curry powder
2 T chopped fresh parsley
rice, pastry shells, or toast points


Over low heat, cook shrimp in butter until just done…2 to 3 minutes stirring frequently.  Add soups and stir until thoroughly blended.  Stir in sour cream, curry powder, and parsley.  Continue stirring until mixture is piping hot.  Serve immediately on rice, in pastry shells, or over toast points.

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