Curry of Shrimp

Name: Curry of Shrimp
Prep time: 15 min
Total time: 15 min
Yield: 4-6 serving(s)
Ingredients: 78.78 ml butter; 118.29 ml chopped onion; 59.14-118.29 ml chopped green pepper; 2 garlic cloves, minced; 473.18 ml sour cream; 9.85 ml lemon juice; 9.85 ml curry powder; 1.23 ml salt; 2.46 ml ginger; 0.25 ml chili powder; 0.25 ml pepper; 907.18 g shrimp, cleaned and cooked, split lengthwise in half

Submitted by JackieOhNo!

"This is best served over rice with condiments, such as coconut, chopped peanuts, raisins, and chutney offered."

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photo by KimmieCat1

Ready In:: 15mins
Ingredients:: 12
Serves:: 4

ingredients

78.78 ml butter
118.29 ml chopped onion
59.14-118.29 ml chopped green pepper
2 garlic cloves, minced
473.18 ml sour cream
9.85 ml lemon juice
9.85 ml curry powder
1.23 ml salt
2.46 ml ginger
0.25 ml chili powder
0.25 ml pepper
907.18 g shrimp, cleaned and cooked, split lengthwise in half

directions

Melt butter; add onion, green pepper, and garlic. Cook until tender but not brown. Stir in sour cream, lemon juice, and seasonings; add shrimp. Cook over low heat, stirring constantly, just until heated through. (Sauce is traditionally thin.).

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Reviews

This was delicious. I halved the recipe and had plenty for dinner for 3 adults. It did taste like it was missing something, I'm not quite sure what yet. I will definitely be making this again, so if I figure it out, I will update this review with my addition suggestion. Thanks JackieOhNo! for a fabulous yet budget friendly dinner idea. Made for Went to the Market - Winter 2012 - 2013 tag game.

KimmieCat1

RECIPE SUBMITTED BY

JackieOhNo!

Stormville, New York

I didn't start cooking until my early 20's, even though I come from a family of accomplished and admired home cooks. While I grew up watching my Italian grandmother in the kitchen, I remained uninterested in trying anything on my own. As a young lady, I was known for being particularly ignorant in the kitchen, with no idea how to even make a hot dog! All this changed, however, when I got engaged. I realized it was time to let my inherent talents out of the bag. At the time, the New York Times had a weekly column called The 60-Minute Gourmet by Pierre Franey. Each week, I would follow these recipes diligently, and taught myself to cook that way. From there, I began to read cookbooks and consult with relatives on family recipes. At my ripe old age now, I feel I know enough to put together a very pleasing meal and have become accomplished in my own right. Having an Irish father and an Italian mother, I'm glad I inherited the cooking gene (and the drinking one too!). One thing I have learned is that simpler is always better! I always believe cooking fills a need to nurture and show love. After being widowed fairly young and living alone with my dog and cats, I stopped cooking for awhile, since I really had no one to cook for. I made care packages for my grown son occasionally, and like to cook weekly for my boyfriend, so I feel like I am truly back in the saddle!!

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