Ingredients
-
1
-
3
-
3
-
1
-
1
-
1
-
1/2
-
1/2
-
1/2
-
-
-
-
-
-
Directions
Possibly the Easiest Shrimp Curry Ever!,I had some leftover cooked shrimp and I love curry, so why not dream something up? I must tell you that I don’t care for raisins, coconut or nuts in my curry, but of course you can do your own thing! Of course this is a complete knockoff of the real thing, but we like it!,Yum! Easy, quick and soo yummy! I didn’t have leftover shrimps either, but who minds LOL Followed the recipe to the letter except that used greek sheep yoghurt in place of the sour cream. We’ll have this again for sure 🙂
Thanks, dear, for leaving another keeper which brightens our plates and tummies!
Made in memory of Pam for her Cookathon November 2013.,Yum! Easy, quick and soo yummy! I didn’t have leftover shrimps either, but who minds LOL Followed the recipe to the letter except that used greek sheep yoghurt in place of the sour cream. We’ll have this again for sure 🙂
Thanks, dear, for leaving another keeper which brightens our plates and tummies!
Made in memory of Pam for her Cookathon November 2013.
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Steps
|
1
Done
|
Saute the Scallions and Tomatoes in the Oil For a Few Minutes Until Soft, Add Garlic and Curry Powder, Sate For 30 Second Longer. |
|
2
Done
|
Add Chicken Broth, Cook Down a Bit. |
|
3
Done
|
Throw in the Peas, and Sour Cream. |
|
4
Done
|
Stir Until Combined. |
|
5
Done
|
Add the Cooked Shrimp. |
|
6
Done
|
Heat Through. |
|
7
Done
|
Serve Over Hot Rice. |
