Shrimp Curry with Olives and Water Chestnuts

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


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


  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.