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Sour Cream Jumbo Shrimp Curry

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  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)

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: 
South American
Side Dish

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Average: 4.3 (18 votes)

Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 2436 Calories from Fat 986

% Daily Value*

Total Fat 111 g170.4%

Saturated Fat 47.8 g238.8%

Trans Fat 0 g

Cholesterol 2338.5 mg779.5%

Sodium 3305.7 mg137.7%

Total Carbohydrates 47 g15.6%

Dietary Fiber 8.2 g32.9%

Sugars 16.7 g

Protein 307 g613.9%

Vitamin A 102.4% Vitamin C 219.4%

Calcium 112% Iron 215.7%

*Based on a 2000 Calorie diet


Sour Cream Jumbo Shrimp Curry Recipe