Shrimp And Mushroom Curry

Recipe Ingredients

1		Cream of mushroom soup - (10 1/2 oz)
1/2 teaspoon	2.5ml	Curry powder - (to 1 tspn)
2 tablespoons	30ml	Finely chopped onion - (to 4 tbspns)
2 tablespoons	30ml	Dry or cream sherry
2 tablespoons	30ml	Water
1		Tiny peeled shrimp - (4-oz)
1 tablespoon	15ml	Water - (to 2 tbspns)
3 cups	480g / 16oz	Leftover cooked rice

Recipe Instructions

Put cream of mushroom soup, curry powder, chopped onion, sherry and in a microwave-safe bowl. (You can add more water if you prefer it thinner.) Cover loosely and microwave on high 3 minutes.

Drain and rinse shrimp and add to soup; mix thoroughly.

In a separate bowl, add 1 to 2 tablespoons of water to leftover cooked rice. Loosely cover rice and curry bowls and microwave together on high 3 minutes.

Stir the rice, divide between two plates and top with the Shrimp and Mushroom Curry. Crown it all with condiments of your choice.

This recipe yields 2 servings.

Source:
The Los Angeles Times, 10-20-1999

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.