- 1 small onion, chopped
- 1 tablespoon vegetable oil
- 1 (10.75 ounce) can condensed cream of shrimp soup, undiluted
- 1 teaspoon curry powder
- 1 pound frozen uncooked small shrimp – thawed, peeled and deveined
- 1 cup sour cream
- Hot cooked rice
- In a large saucepan, saute onion in oil until tender. Stir in soup and curry powder; bring to a boil. Add the shrimp; cook and stir until shrimp turn pink. Reduce heat. Stir in sour cream; heat through. Serve over rice.