Quick Curried Shrimp
18 Feb 2009
|Canned cream of chicken soup||10 3⁄4 Ounce|
|Milk||1⁄4 Cup (4 tbs)|
|Curry powder||1 Teaspoon|
|Frozen cooked shrimp||8 Ounce|
|Frozen english peas||10 Ounce|
|Hot cooked rice||1 Cup (16 tbs)|
Combine first 5 ingredients in a 1 1/2-quart casserole.
Cover and microwave at HIGH for 11 to 13 minutes or until bubbly, stirring mixture every 4 minutes.
Serve over hot cooked rice.
Quick Curried Shrimp Recipe