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Ingredients
- 1 1/2 lbs. raw, peeled, cleaned shrimp (fresh or possibly frzn)
- 1 (10 ounce.) can cream of shrimp soup
- 2 tbsp. butter
- 1 (10 ounce.) can condensed cream of mushroom soup
- 3/4 c. lowfat sour cream
- 1 1/2 teaspoon curry pwdr
- 2 tbsp. parsley cooked with rice
Directions
- Thaw frzn shrimp and soup (if frzn shrimp soup). Heat butter in a 10-inch frying pan. Add in shrimp and cook over low heat for 3-5 min, stirring frequently. Add in the soups and stir till thoroughly blended. Stir in cream, curry pwdr and mix gently. Serve over warm, fluffy rice. Serves 6.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 204g | |
| Recipe makes 4 servings | |
| Calories 257 | |
| Calories from Fat 194 | 75% |
| Total Fat 22.0g | 28% |
| Saturated Fat 11.64g | 47% |
| Trans Fat 0.0g | |
| Cholesterol 48mg | 16% |
| Sodium 1088mg | 45% |
| Potassium 167mg | 5% |
| Total Carbs 11.87g | 3% |
| Dietary Fiber 0.5g | 2% |
| Sugars 2.66g | 2% |
| Protein 4.01g | 6% |
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