This sour cream and tomato based shrimp curry is so easy to put together and with just a handful of ingredients, you can make this delicious and creamy curry that is perfect for anyday of the week.
½cupKemps® Sour Cream (I used the original 24oz variety)
Aromatics:
1largeonionpeeled and diced
1tspcurry powder
Seasonings:
½tspsalt
½tspsugar
Garnish:
Few sprigs fresh cilantro leaves
Instructions
Cooking the shrimp on the pan:
Preheat a pan. Add cooking oil. Add onion and stir fry for about 3 minutes. Add the shrimp and stir fry until they turn pink and cooked through. Remove the shrimp from the pan to serving platter
Cooking the shrimp on the grill:
Brush the shrimp with some cooking oil and then season lightly with salt and pepper. You can thread them on the skewers or if you don't want to use skewers, you can use a grill mat to prevent the shrimp from falling in between the grid. Grill for about 2 minutes on each side and then remove to serving platter
Prepare the sour cream curry sauce:
If you cooked the shrimp on the grill, then you need to preheat a pan and then add cooking oil. Stir fry the onion for about 3 minutes, then add tomatoes. If you cooked the shrimp on the pan, proceed by adding tomatoes to the pan. Add about 1/4 cup of water and cook until the tomatoes are breaking apart and turn mushy
Stir in the curry powder and seasonings. Add the cooked shrimp back to the pan. Give it a quick stir. Turn off the heat. Stir in sour cream and stir to mix everything. Have a taste and add more salt if needed. Garnish with fresh cilantro leaves
Serving:
Serve the sour cream shrimp curry with rice, pasta, or noodles
Storing and reheating:
Leftover can be kept in the refrigerator for up to 3 days. Freeze them in smaller portions in individual freezer bags if you are doing meal prep. They can be freeze for up to one month
They can be reheat in the microwave for few minutes or less or on stove-top
Notes
If you like a "runnier" sauce, add a bit more water to the consistency you prefer.