Sour Cream Jumbo Shrimp Curry
|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|
|Dry mustard||1⁄4 Teaspoon|
|White pepper||1⁄8 Teaspoon|
|Toasted slivered almonds||1⁄4 Cup (4 tbs)|
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.