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“From BH&G 1953 cookbook. Did use frozen cream of shrimp soup. I've switched to can.”
READY IN:
20mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Saute onion and celery; when soft add cream of shrimp soup; stir until smooth.
  2. Add sour cream; stir.
  3. Add curry powder and paprika.
  4. Add shrimp; simmer until shrimp are cooked.
  5. Serve over cooked rice.
  6. Garnish with chopped hard boiled eggs and peanuts.

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