| 12 oz. (¾ lb.) | Clearwater Coldwater Shrimp |
| 1 tbsp. | Butter |
| 1 small | Onion, chopped |
| ¼ cup | Red pepper, chopped |
| ¼ cup | Green pepper, chopped |
| 1 | Garlic clove, minced |
| ¾ tsp. | Curry powder |
| ½ tsp. | Chili powder |
| ¼ tsp. | Ginger, ground |
| ½ cup | Sour cream |
| 1 tbsp. | Lemon juice |
- Thaw shrimp and drain well.
- In a non-stick frying pan, melt butter and sauté onion, red and green pepper, garlic and spices for four minutes. Add sour cream, lemon juice and shrimp. Cover and cook over low heat until hot. Stir occasionally.
- Serve over a bed of white rice. Cook rice as per package directions and serve the Shrimp Curry over the top.
Note: This recipe was taken from the Newfoundland Seafood Marketing Council.