Sour Cream Shrimp Curry

  • Prep Time: 15 mins
  • Total Time: 30 mins
  • Servings: 16

    • About This Recipe

    “Great do ahead dish. Goes well with “green rice” posted under a separate recipe. Compliments any buffet table for brunch, lunch or dinner”

    Ingredients

  • 1/2 cupslivered almonds, toasted
  • 6tablespoonsbutter
  • 1cupfinely chopped green onion
  • 1/2 cupfinely chopped green bell pepper
  • 3clovesgarlic, minced
  • 2cupsthinly sliced mushrooms
  • 3teaspoonscurry powder
  • salt & pepper
  • 1teaspoonWorcestershire sauce
  • 1/2 teaspoondry mustard
  • 2cupssour cream
  • 1lbcooked shrimp

    • Directions

  • Place the butter, green onion, green pepper and garlic in a large microproof dish, cover and microwave on high 100% power for 2 minutes.
  • Stir in the mushrooms, curry,salt& pepper, worcestershire& dry mustard.
  • Cover and microwave on high 100% power for 4-6 minutes until the mushrooms are soft, stir half way through the cooking time.
  • Stir in the sour cream& shrimp microwave on medium 50% power 3-5 minutes until heated through, stir once during cooking time.
  • Serve with Toasted almonds on top.
  • NB: You can make this dish ahead and reheat using Medium 50% power.

    • Reviews

  • “This is very wonderful! DH hummed through his dinner. I made as directed with one exception….I did not put in the bell pepper because I just can not eat them. I cut this down to serve 4 and we all thoroughly enjoyed this. I served this with your “recipe #22377″. Thank you Bergy for this yummy recipe I will be making again.”

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