Quick Shrimp Curry(Servings: 4)

1. 1

   Cook rice; simmer the onions and curry powder in the butter in the top part of a double boiler until onions are tender, but not brown.

2. 2

   Add the frozen soup; set pan over hot water and stir until smooth.

3. 3

   Stir in the shrimp, sour cream and dash of lemon juice and heat well.

4. 4

   Serve immediately over cooked rice or combine in a casserole and keep warm in the oven until time to serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.