Shrimp Curry with Olives and Water Chestnuts

  • Yield: 4-6 servings
  • Prep: 10 minutes
  • Cook: 20-25 minutes


1/2cup butter
1/2cup chopped onion
1/4cup chopped green bell pepper
1/4cup chopped red bell pepper
2cloves garlic, minced
2cups sour cream
2teaspoons lemon juice
1tablespoon curry powder
3/4teaspoon salt
1/2teaspoon ground ginger
1dash chili powder
1dash black pepper
1can chopped water chestnuts
1can artichoke hearts (not in brine)
1can ripe olives, halved lengthwise
4cups raw shrimp


  1. 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.