Aromatic spices and curry powder season an easy sour cream sauce, laden with cooked shrimp.

Shrimp Curry

1 pound medium shrimp, peeled and deveined
1 tablespoon butter or margarine
1 small onion, chopped
1/4 cup chopped red and green bell pepper
1 clove garlic, peeled and minced
3/4 teaspoon curry powder
1/2 teaspoon chili powder
1/4 teaspoon ground ginger
1/2 cup sour cream
1 tablespoon lemon juice

Cooked long grain rice for accompaniment

1. Cook shrimp as desired (boil, sauté, etc.) until pink and just cooked through; set aside.
2. Melt butter in a nonstick skillet over medium heat. Add onion, bell pepper, garlic, curry powder, chili powder and ginger and sauté for 3 to 4 minutes. Stir in sour cream, lemon juice and cooked shrimp. Cover and cook over low heat until hot, stirring occasionally, until thoroughly heated; do not boil. Season to taste with salt and pepper.
3. Serve over a bed of rice, if desired.

Makes 4 servings.

Recipe provided courtesy of National Fisheries Institute.