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This is a knock-off of a recipe from a local restaurant. We had a shrimp boil Saturday night and had about a pound of shrimp leftover. I peeled them, chopped them up and made this:
SHRIMP J. MICHAEL
1 lb. shrimp, cooked, shelled, deveined, and chopped
3 Tblsp. white wine (or water)
1 medium onion, finely chopped
1 clove garlic, minced
1/4 tsp. salt
1 (10-3/4 oz.) can condensed cream of shrimp soup (or can use cream of mushroom soup)
3 Tblsp. butter
1 tsp. curry powder (or more to taste)
1 tsp. lemon juice
4 Tblsp. sour cream
Dash of pepper
1/2 lb. fresh mushrooms, chopped
1/2 cup green onions, sliced
Melt butter in a saucepan. Add onion, 1/2 of mushrooms, garlic, salt, and pepper. Cook until onions are clear, but not browned. Add soup, curry, sour cream, lemon juice, and wine. Stir well. Add shrimp, mixing well. Heat through. Serve over hot cooked rice. Top with chopped mushrooms and chopped green onions. Serves 4.
If you're not a fan of Cream of Anything soup, feel free to make a homemade blonde roux and use that instead.
SHRIMP J. MICHAEL
1 lb. shrimp, cooked, shelled, deveined, and chopped
3 Tblsp. white wine (or water)
1 medium onion, finely chopped
1 clove garlic, minced
1/4 tsp. salt
1 (10-3/4 oz.) can condensed cream of shrimp soup (or can use cream of mushroom soup)
3 Tblsp. butter
1 tsp. curry powder (or more to taste)
1 tsp. lemon juice
4 Tblsp. sour cream
Dash of pepper
1/2 lb. fresh mushrooms, chopped
1/2 cup green onions, sliced
Melt butter in a saucepan. Add onion, 1/2 of mushrooms, garlic, salt, and pepper. Cook until onions are clear, but not browned. Add soup, curry, sour cream, lemon juice, and wine. Stir well. Add shrimp, mixing well. Heat through. Serve over hot cooked rice. Top with chopped mushrooms and chopped green onions. Serves 4.
If you're not a fan of Cream of Anything soup, feel free to make a homemade blonde roux and use that instead.
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