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Volume III
August 19, 2011

Weekly Home / Recipe Center

Cajun Shrimp Curry

Serves 4


1/2 cup butter
1 onion, diced
3 stalks celery, diced
1 green pepper, diced
2 (10 3/4-ounce) cans cream of celery soup
1 cup milk
2 pounds cooked, peeled shrimp
salt, pepper and curry powder to taste
6 ounces prepared rice

Melt butter in a Dutch oven sauté onion, celery and pepper until tender. Mix in soup and milk warm thoroughly. Fold in shrimp season with salt, pepper and curry powder to taste. Simmer until warmed through spoon over warm rice.

From "Meals in Minutes." Copyright Gooseberry Patch. Used with permission of the publisher, Gooseberry Patch. All Rights Reserved.

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