Curried Shrimp And Rice
|Long grain rice||1⁄2 Cup (8 tbs)|
|Canned condensed cream of celery soup||10 3⁄4 Ounce (1 Can)|
|Sliced green onion||1⁄4 Cup (4 tbs)|
|Dry white wine||1⁄4 Cup (4 tbs)|
|Curry powder||2 Teaspoon|
|Frozen cooked shrimp||12 Ounce (2 Packages, 6 Ounce Each)|
|Zucchini||1⁄2 Small, shredded|
Cook the rice according to package directions.
Cover and set aside.
In a 1 1/2-quart casserole stir together the cream of celery soup, the sliced green onion, the dry white wine, and the curry powder.
Micro-cook, covered, on 50% power (MEDIUM) for 5 to 7 minutes or till heated through.
In a colander run cold water over the shrimp just till they can be broken apart; drain well.
Stir shrimp into soup mixture.
Stir the shredded zucchini into the cooked rice.
Spoon rice mixture into 4 individual casseroles.
Spoon soup mixture atop.