Shrimp Curry

INGREDIENTS  

• 1 medium onion, chopped
• 2 T. butter
• 2 can (10¾ oz.) condensed cream of shrimp soup, undiluted
• 7 t. curry powder
• 1 lb. frozen uncooked small shrimp, thawed, peeled and de-veined 
• 2 cup sour cream
• 1 can light coconut milk

DIRECTIONS  

1. In a large saucepan, sauté onion in oil until tender. 
2. Stir in soup and curry powder; bring to a boil. Add the chicken or shrimp; cook and stir until shrimp turn pink. 
3. Reduce heat. 
4. Stir in sour cream; heat through. 

Serve with:
4 cups rice
5 chopped tomatoes
1 bunch chopped scallions
2 chopped cucumber
3 chopped bananas
1 cup chopped peanuts
2 chopped apples
4 chopped mangoes
Raisins soaked in sherry
Shredded non-sweetened coconut
Mango chutney

Recipe Author: Joan Marie Poulin