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Shrimp And Mushroom Curry


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  • 1 can cream of mushroom soup - (10 1/2 oz)
  • 1/2 teaspoon curry powder - (to 1 tspn)
  • 2 tablespoons finely chopped onion - (to 4 tbspns)
  • 2 tablespoons dry or cream sherry
  • 2 tablespoons water
  • 1 can tiny peeled shrimp - (4-oz)
  • 1 tablespoon water - (to 2 tbspns)
  • 3 cups leftover cooked rice


Servings 2


Step 1

Put cream of mushroom soup, curry powder, chopped onion, sherry and in a microwave-safe bowl. (You can add more water if you prefer it thinner.) Cover loosely and microwave on high 3 minutes.

Drain and rinse shrimp and add to soup; mix thoroughly.

In a separate bowl, add 1 to 2 tablespoons of water to leftover cooked rice. Loosely cover rice and curry bowls and microwave together on high 3 minutes.

Stir the rice, divide between two plates and top with the Shrimp and Mushroom Curry. Crown it all with condiments of your choice.

This recipe yields 2 servings.

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