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Sour Cream Jumbo Shrimp Curry

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Ingredients
  Jumbo shrimp 16
  Sweet butter 2 Tablespoon
  Finely chopped onion 1⁄3 Cup (5.33 tbs)
  Finely chopped green pepper 1⁄4 Cup (4 tbs)
  Garlic 1 Clove (5 gm), finely chopped
  Mushrooms 10 Medium, thinly sliced
  Sour cream 1 Cup (16 tbs)
  Curry powder 1 Teaspoon
  Worcestershire sauce 1⁄2 Teaspoon
  Salt 1⁄2 Teaspoon
  Dry mustard 1⁄4 Teaspoon
  White pepper 1⁄8 Teaspoon
  Toasted slivered almonds 1⁄4 Cup (4 tbs)
Directions

1. In a saucepan of lightly salted boiling water, cook shrimp about 3 minutes, until shell turns pink and shrimp curls. Drain and cool for a few moments until easy to handle. Peel off shell, leaving tail in place. Devein and place in a warm bowl; keep warm.
2. In a skillet, heat butter; add onion, green pepper and garlic; saute about 5 minutes, until softened.
3. Add mushrooms and saute 5 minutes longer. Blend in sour cream, curry powder, Worcestershire sauce, salt, mustard and pepper.
4. Serve over warm shrimps. Garnish with toasted almonds.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
South American
Course: 
Side Dish
Method: 
Blending
Ingredient: 
Shrimp

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