Curry of Shrimp
|Butter/Margarine||1 Cup (16 tbs)|
|Onion||1⁄2 Cup (8 tbs), chopped|
|Green pepper||1⁄2 Cup (8 tbs), chopped|
|Garlic||2 Clove (10 gm), minced|
|Dairy sour cream||2 Cup (32 tbs)|
|Lemon juice||2 Teaspoon|
|Curry powder||2 Teaspoon|
|Chili powder||1 Dash|
|Cleaned shrimp||2 Pound, split in half (Cooked Or Canned)|
Melt butter in chafing dish or skillet.
Add onion, green pepper, garlic; cook till tender.
Stir in sour cream, lemon juice, and seasonings; add shrimp.
Cook over low heat, stirring constantly just till heated through.
(Sauce is traditionally thin so it can be absorbed by rice at serving time.) To serve, spoon over hot rice or Yellow Rice.
Offer curry condiments: flaked coconut, salted peanut halves, chutney, chopped hard-cooked egg.