Shrimp curry
Instructions:
tomatoes, chopped green peppers and shredded coconut, 1 (7 1/2 ounce) can cream of mushroom soup , 1 (7 ounce) package frozen shrimp , 1 teaspoon curry powder , 1 teaspoon minced onion , 1/2 teaspoon dried parsley flakes , 1/4 cup sour cream, 1/4 teaspoon paprika , Assorted condiments: raisins, chopped nuts, chutney, chopped, Hot cooked rice.
In 1-quart saucepan combine mushroom soup, onion, curry powder, parsley and paprika. Bring to a boil, stirring occasionally. Stir in shrimp, return to boil. Reduce heat; cover and simmer 5 to 10 minutes or until shrimp is tender.Gradually stir about 1/2 cup of the hot mixture into the sour cream. Return to remaining hot mixture in saucepan. Heat through, but do not boil. Spoon curry mixture over hot cooked rice. Serve with any of the assorted condiments. Enjoy Shrimp curry!
In 1-quart saucepan combine mushroom soup, onion, curry powder, parsley and paprika. Bring to a boil, stirring occasionally. Stir in shrimp, return to boil. Reduce heat; cover and simmer 5 to 10 minutes or until shrimp is tender.Gradually stir about 1/2 cup of the hot mixture into the sour cream. Return to remaining hot mixture in saucepan. Heat through, but do not boil. Spoon curry mixture over hot cooked rice. Serve with any of the assorted condiments. Enjoy Shrimp curry!