Curried Shrimp And Rice Recipe
Ingredients
| Long grain rice | 1/2 Cup (16 tbs) | |
| 1 10 3/4-ounce can condensed cream of celery soup | ||
| 1/4 cup sliced green onion | ||
| Dry white wine | 1/4 Cup (16 tbs) | |
| Curry powder | 2 Teaspoon | |
| 2 6-ounce packages frozen cooked shrimp | ||
| 1/2 of a small zucchini, shredded | ||
Directions
Cook the rice according to package directions.
Cover and set aside.
In a 1 1/2-quart casserole stir together the cream of celery soup, the sliced green onion, the dry white wine, and the curry powder.
Micro-cook, covered, on 50% power (MEDIUM) for 5 to 7 minutes or till heated through.
In a colander run cold water over the shrimp just till they can be broken apart; drain well.
Stir shrimp into soup mixture.
Stir the shredded zucchini into the cooked rice.
Spoon rice mixture into 4 individual casseroles.
Spoon soup mixture atop.
Cover and set aside.
In a 1 1/2-quart casserole stir together the cream of celery soup, the sliced green onion, the dry white wine, and the curry powder.
Micro-cook, covered, on 50% power (MEDIUM) for 5 to 7 minutes or till heated through.
In a colander run cold water over the shrimp just till they can be broken apart; drain well.
Stir shrimp into soup mixture.
Stir the shredded zucchini into the cooked rice.
Spoon rice mixture into 4 individual casseroles.
Spoon soup mixture atop.
Chef
