Shrimp Curry

Avistine Kendrix, F.H.S.

  • 6 Tbsp butter
  • 1/2 cup chopped onion
  • 1/2 cup chopped green pepper
  • 1 cloves garlic, minced
  • 2 cup dairy sour cream
  • 2 to 3 tsp curry powder
  • 2 tsp lemon juice
  • 3/4 tsp salt
  • 1/2 tsp ground ginger
  • Dash of chili powder
  • 3 cup cleaned, cooked or canned shrimp
  • Hot cooked rice

In saucepan, melt butter; add onion, green pepper, and garlic. Cook till tender, but not brown. Stir in sour cream, next 5 ingredients, and dash of pepper. Split shrimp lengthwise in half; add to mixture. Cook over low heat, stirring constantly, till heated through (do not boil).

Serve over rice. Pass condiments such as coconut, chopped peanuts, raisins, or chutney.

Serves 6.





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