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1. Add cream of mushroom soup, minced onion, curry powder, dried parsley flakes and paprika to medium saucepan.
2. Bring to a boil over medium high heat, stirring occasionally.
3. Stir in shrimp. Return to a boil. Reduce heat to low.
4. Cover and simmer 7-8 minutes or until shrimp is tender.
5. Add sour cream to a small bowl. Gradually stir about 1/2 cup of the hot mixture into the sour cream.
6. Pour sour cream mixture into saucepan. Heat through, but do not boil.
7. Spoon the curry mixture over hot cooked rice.
8. Serve with assorted condiments.
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