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
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
Ingredients 6 Servings
- 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
NUTRITION INFORMATION
(per Serving)
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