It’s time for another quick weeknight recipe! For dinner tonight Matt and I made this creamy shrimp curry over white rice. It came together so quickly that I had time to photograph it, eat it AND blog it all in the same night. Not a bad way to start the week!
The key element of this dish is the rich curry sauce that develops out of a surprisingly short and simple list of ingredients. Feel free to sub in cooked chicken for the shrimp or other veggies for the green pepper. Green beans, red pepper, broccoli… pretty much any vegetable is guaranteed to be delicious once it’s doused in this sauce. 😀
Aunt Eileen’s Shrimp Curry
Recipe from Matt’s late Aunt Eileen, who would make variations of this dish for family dinners.
You will need…
4 tablespoons Butter
Small Yellow Onion, chopped
Green Pepper, chopped
3-4 cloves Garlic, minced
1 pint Light or Fat Free Sour Cream
4 teaspoons Curry Powder
3/4 teaspoon Salt
1/4 teaspoon Chili Powder
2 teaspoons Lemon Juice
1/2 teaspoon Minced Ginger (jarred or fresh)
1 lb. uncooked Shrimp, peeled and deveined
Hot Cooked White Rice (about 12 oz. uncooked)
Melt the butter over medium heat in a large skillet. Add the onion and pepper and saute until tender, about 5 minutes. Add the garlic and saute until fragrant, about 30 seconds. Stir in the sour cream, curry powder, salt, chili powder, lemon juice and ginger.
Bring the sauce to a low simmer and add the shrimp. If you prefer a thinner sauce, stir 1/4-1/2 cup water into the sauce at this point. Allow the shrimp to cook in the sauce for a few minutes, stirring occasionally. Remove the sauce from heat as soon as shrimp turn pink and opaque. (Be careful not to overcook the shrimp!)
Serve the curried shrimp over hot white rice. Enjoy!