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This quick and easy shrimp recipe, created by Chef Paul Kahan of Blackbird in Chicago, has a gentle curry flavor. The addition of just 1/2 cup sour cream blends the flavors perfectly.
1 tablespoon butter
2 pounds large shrimp, peeled and deveined
2 green onions, thinly sliced
2 cloves garlic, thinly sliced
1 cup white wine
1 1/2 teaspoons McCormick Gourmet™ Curry Powder, Red
1 teaspoon fresh lime juice
1 teaspoon salt
1 teaspoon sugar
4 large fresh basil leaves, rolled lengthwise and thinly sliced
1/2 cup sour cream
Melt butter in large nonstick skillet on medium heat. Add shrimp, green onions and garlic; cook and stir 3 minutes.
Stir in wine. Cook on high heat 3 to 4 minutes or until shrimp turn pink. Remove shrimp; keep warm.
Stir red curry powder, lime juice, salt, sugar and basil into skillet. Simmer 2 minutes on low heat. Add sour cream; mix well. Return shrimp to skillet; cook until heated through. Serve over cooked rice or noodles.
(Amount per serving)