Shrimp Curry
From Our favorite recipes (Wilshire Ward LDS, 1957), 1957
Serves 4.
Presented as published in 1957. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
As published
This recipe was extracted from Our favorite recipes (Wilshire Ward LDS, 1957) (1957) by Maude Frances Smeath Weight, page 28. The excerpt below is the record exactly as published.
1 Pkg. Frozen Shrimp 1 Can Frozen Cream of e TB. Butter Shrimp Soup S tsp. Curry Powder Cooked Rice Method: Saute shrimp in butter. Add thawed undiluted cream of shrimp soup and curry powder. Heat through. Serve hot over cooked rice. Serves 4, - Vicki Larson - 99 SHRIMP CURRY = HAWAIIAN STYLE 6 Tb. Butter 1 Can Milk 1 Tb. finely chopped Onion 2 C. Coconut Milk* 1 tsp. Salt 2 Tb. Lemon Juice 2 tsp. Curry 2 C. Cooked Shrimp 4 tsp. Powdered Ginger (2 6 oz. Cans) 2 Tb. Flour 3 C. Cooked Rice
Cook this with the app: pantry check, scaling, and the assistant.