Ingredients
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8 tablespoons unsalted butter (use the real butter)
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1 green pepper, chopped
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1 red pepper, chopped
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6 -8 mushrooms, sliced
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0.5 (10 3/4 ounce) can cream of celery soup, so about 5 oz. (undiluted)
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1 -2 teaspoon curry
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salt and pepper, to taste
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24 large uncooked shrimp, peeled and deveined
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1/2-3/4 cup heavy cream
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long grain and wild rice blend, cooked
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1 bunch green onion, chopped
Instructions
- Melt butter in a large skillet, med. to med. high heat.
- Add the green onions, green peppers, red peppers and mushrooms.
- Saute for approximately 4 minutes.
- Add 1/2 can of soup, curry (I use 1 t. but you can add up to 2 t. if you want the curry flavor to predominate), salt and pepper.
- Let sauce cook and thicken. (Approx. 5 minutes , you judge as to when the sauce thickens up for you.).
- Add shrimp.
- Add heavy cream. If it's too thick, you can add a little more heavy cream.
- Simmer for about 8 minutes, or until the shrimp is cooked through.
- Serve atop cooked wild rice (you can use white rice, if you prefer).
- Enjoy!