| Home | Features | Cooking Dictionary | Cook-&-Book Reviews | Read the Articles |

Appetizer Recipes Bar & Brownie Recipes Beef & Veal Recipes Beverage & Drink Recipes Bread Recipes Breakfast Recipes Cake & Frosting Recipes Candy Recipes Chicken Recipes Cookie Recipes Dessert Recipes Ground Meat & Sausage Holiday Recipes International Recipes Lamb Recipes Pet Recipes Pie & Pie Crust Recipes Pork & Ham Recipes Salad & Dressing Recipes Sandwich Recipes Sauce & Condiment Recipes Seafood & Fish Recipes Sidedish Recipes Soup & Stew Recipes Special Diets Recipes Turkey Recipes Vegetarian Entree Recipes Wild Game Recipes

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

1. Cook shrimp as desired 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. Serve over a bed of rice, if desired.

Makes 4 servings.

Recipe provided courtesy of National Fisheries Institute.