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Quick Curried Shrimp

chef.tim.lee's picture
Ingredients
  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)
Directions

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.

Recipe Summary

Cuisine: 
American
Servings: 
6

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