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1 c. chopped onion (medium
1/2 stick butter or margarine
1 can cream of shrimp soup
(shelf or frozen)
1/2 c. milk
1 small bag frozen shrimp (or
2 cans crabmeat or 2 cans
tuna or 1 lb. scallops)
1 carton sour cream (8 oz.)
1 Tbsp. curry powder (more or
less, to your taste)

Melt butter or margarine over low heat in a large
frypan. Add onion and saute for 10 minutes. Add shrimp soup
and milk. Stir thoroughly. Add shrimp. Heat only 2 to 3
minutes until shrimp thaw. Remove pan from heat. Stir in sour
cream. Do not return to heat. Add curry powder. Serve over
Perfect Louisiana Rice.
This is a quick dish. Use any seafood; scallops, tuna
or crabmeat, minus the curry, if you don't like it. When using
the tuna, I use cream of celery or mushroom soup and serve over
noodles. Chopped fresh parsley may be added as the last step,
if available.

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