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.
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