Hi! I’m Donna from Self-Reliant Living and I am so happy to be a contributor!
One of my favorite things to do is to cook (because I really, really like to eat), and this recipe is one that I have been making since I was 13 years old.
It’s still one of my go-to recipes when I want a quick, elegant looking dinner. I hope you will enjoy it as much as I do!
Recipe for Shrimp Curry and Rice
Before you start making the Shrimp Curry, get 2 cups of water boiling for the rice. Once the water boils, add 1 cup of rice, and return to a boil. Now turn the heat down as low as possible; cover the pot, and let it cook for exactly 20 minutes.
Ingredients (to serve 2):
- 1 can Campbell’s Cream of Shrimp soup
- 14 medium sized pre-cooked shrimp (or 28+ small pre-cooked shrimp, or if you are really in a hurry, a can or two of drained, tiny shrimp)
- 1 TBSP butter
- 1/4 cup diced onion
- 1 tsp curry powder (or more to taste)
- 8 oz sour cream
- salt & pepper to taste
- optional: snipped chives to garnish
How to Make Shrimp Curry Over Rice
For this recipe, I started with uncooked, easy-peel medium-sized shrimp. I briefly boiled the shrimp beforehand and peeled them once they cooked down.
Dice an onion – enough to make approximately 1/4 cup.
Saute the onion in butter.
Once the onion is translucent and soft, add the can of Cream of Shrimp soup and stir.
Heat thoroughly, and then sprinkle with curry powder.
Add the shrimp, and heat thoroughly.
This is right about the time I start cooking the vegetable side dishes in the microwave – a few minutes for fresh baby carrots, and another few minutes for the frozen broccoli florets.
Once the sauce and shrimp have been heated through, stir in the sour cream and add salt & pepper to taste.
Check to see if the rice is done. If it isn’t ready yet, keep the shrimp curry at a low simmer, stirring frequently – but don’t let it boil.
When the rice is ready, you can start plating – a cup or so of rice; top with the shrimp curry; garnish with snipped chives; add the vegetable sides – and enjoy!
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