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Shrimp Curry with Olives and Water Chestnuts
Recipe by draymond
- Yield 4-6 servings
- Prep 10 minutes
- Cook 20-25 minutes
Ingredients
- 1/2 cup butter
- 1/2 cup chopped onion
- 1/4 cup chopped green bell pepper
- 1/4 cup chopped red bell pepper
- 2 cloves garlic, minced
- 2 cups sour cream
- 2 teaspoons lemon juice
- 1 tablespoon curry powder
- 3/4 teaspoon salt
- 1/2 teaspoon ground ginger
- 1 dash chili powder
- 1 dash black pepper
- 1 can chopped water chestnuts
- 1 can artichoke hearts (not in brine)
- 1 can ripe olives, halved lengthwise
- 4 cups raw shrimp
Instructions
- Melt butter. Add onions, peppers and garlic. Cook until tender. Stir in all other ingredients. Cook just until shrimp is done. Serve with yellow rice.
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