Serves: 5
Total Calories: 179
In a 2-quart saucepan, sauté onions in a little butter until transparent. Add curry powder to taste. Stir in canned soup and sour cream, and cook gently over medium heat. Add shrimp and heat through, but do NOT let boil. Add lemon juice to taste.
Variation: Cream of shrimp soup is difficult to find. You may substitute cream of chicken soup, then add a drop of red food coloring and slightly more lemon juice. Lemon juice is the key to this recipe's delicious flavor. I also like to cook my own shrimp in seasoned water until barely done. It has more flavor than purchased cooked shrimp.
This Shrimp Newburg recipe is from the Best of the Best from the Mountain West Cookbook. Download this Cookbook today.
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