SHRIMP HURRY CURRY 
1 1/2 lbs. raw med. shrimp, peeled and cleaned
2 tbsp. butter
1 can (10 1/2 oz.) condensed cream of shrimp soup
1 can (10 1/2 oz.) condensed cream of mushroom soup
3/4 c. sour cream
1 1/2 tsp. curry powder
2 tbsp. parsley, chopped (or flakes)
Rice

Saute shrimp in butter for 3-5 minutes over low heat, stirring frequently. Add soups and stir until thoroughly blended. Stir in sour cream, curry powder and parsley. Continue stirring until mixture is hot, then serve on fluffy rice. Makes four servings.

recipe reviews
Shrimp Hurry Curry
   #178796
 Christen (Colorado) says:
To get rid of the muddy look I add yellow mustard poweder/seeds. This gives it a fresh look. You can substitute can of mushroom soup for cream coconut. I also saute onions and mushrooms in mine for a chunkier texture. Lastly I like to add 'Slap you Mama' or a similar creole seasoning for some zing!

This recipe is a good quick easy dinner that you can adjust to your own liking. Add raisons for some sweetness, tomatoes for some acid, coconut milk, thin it out with regular milk or more sour cream. Perfect.

 

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