In a large saucepan, saute onion in oil until tender. Stir in soup and curry powder; bring to a boil. Add the shrimp; cook and stir until shrimp turn pink. Reduce heat. Stir in sour cream; heat through. Serve over rice.
Difficulty: ................. beginners
Preparation: ............ about 15 minutes
Servings: ................. 4
1 small onion, chopped
1 tablespoon vegetable oil
1 (10.75 ounce) can condensed cream of shrimp soup, undiluted
1 teaspoon curry powder
1 pound frozen uncooked small shrimp - thawed, peeled and deveined
1 cup sour cream
Hot cooked rice
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