Shrimp Curry Recipe

Shrimp Curry picture


DishMain Ingredient
Interest Group


 Condensed cream of shrimp soup43 Ounce (4 cans, 10 3/4 ounces each)
 Parsley flakes1 Tablespoon
 Curry powder4 Teaspoon (1 tablespoon plus 1 teaspoon)
 Instant minced onion1⁄4 Cup (4 tbs)
 Frozen cleaned shrimp1 1⁄2 Pound (raw)
 Hot cooked rice8 Cup (128 tbs)

Nutrition Facts

Serving size

Calories 258 Calories from Fat 39

% Daily Value*

Total Fat 4 g6.5%

Saturated Fat 0.75 g3.7%

Trans Fat 0 g

Cholesterol 94.5 mg

Sodium 670.6 mg27.9%

Total Carbohydrates 39 g13%

Dietary Fiber 1.7 g6.8%

Sugars 0.1 g

Protein 14 g27.6%

Vitamin A 2.3% Vitamin C 2.3%

Calcium 3.5% Iron 22.2%

*Based on a 2000 Calorie diet


Prepare Condiments.
Combine soup, parsley flakes, curry powder and onion in saucepan; heat to boiling, stirring occasionally.
Stir in shrimp; heat just to boiling.
Reduce heat; cover and simmer 5 to 10 minutes or until shrimp is done.
Pack hot rice into 1 1/2-quart mold.
Immediately unmold onto hot platter.
Pour Shrimp Curry into chafing dish; keep warm over low heat.
Serve over rice and accompany with choice of several condiments.