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.
15m
PREP TIME
10m
COOK TIME
183
CALORIES
11
INGREDIENTS
Servings: 6
Ingredients
- 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™ Organic Red Curry Powder
- 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
INSTRUCTIONS
- 1 Melt butter in large nonstick skillet on medium heat. Add shrimp, green onions and garlic; cook and stir 3 minutes
- 2 Stir in wine. Cook on high heat 3 to 4 minutes or until shrimp turn pink. Remove shrimp; keep warm
- 3 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
SIGN-UP FOR OUR
FREE MEAL PLANNER
It’s your way to plan meals, save recipes and spices, get inspired — and receive special offers and discounts.
