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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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Average: 4.1 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 168 Calories from Fat 36

% Daily Value*

Total Fat 4 g6.2%

Saturated Fat 1.1 g5.3%

Trans Fat 0 g

Cholesterol 78.3 mg26.1%

Sodium 472.4 mg19.7%

Total Carbohydrates 20 g6.8%

Dietary Fiber 2.5 g10%

Sugars 3.2 g

Protein 13 g25.7%

Vitamin A 21.7% Vitamin C 14.4%

Calcium 3.3% Iron 11.1%

*Based on a 2000 Calorie diet

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Quick Curried Shrimp Recipe