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.

Makes 6 servings.

Prep Time: 15 minutes
Cook Time: 10 minutes

Nutritional Information

For 1 serving
Calories: 183
Sodium: 695mg
Fat: 7g
Carbohydrates: 3g
Cholesterol: 252mg
Fiber: 0g
Protein: 27g

Shrimp with Red Curry and Basil

• Low Calorie  • Low Carbohydrates  • Low Fat

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 Collection Curry Powder, Red
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

Directions

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.

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