1/2 c. butter
1/2 c. chopped onion
1/4 to 1/2 c. chopped green pepper
2 cloves garlic, minced
2 c. dairy sour cream
2 tsp. lemon juice
2 tsp. curry powder
1/4 tsp. salt
1/2 tsp. ginger
Dash chili powder
3 c. cleaned, cooked or canned shrimp, split lengthwise in half

Melt butter in chafing dish or skillet. Add onion, green pepper and garlic; cook until tender but not brown, about 3 minutes. Stir in sour cream, lemon juice and seasonings; add shrimp. Cook over low heat, stirring constantly, just until thoroughly heated.

Serve over yellow rice. Serves 6.