Ingredients
- 1 cup cooked shrimp, chopped into bite-size pieces
- ½ teaspoon curry powder
- 1 can undiluted cream of Shrimp soup
- 1 cup plain nonfat Greek yogurt
- 1 teaspoon butter
- Chopped parsly, scallions
- Cooked rice, for serving
- ½ cup chopped onion
Method
- Place the onion, curry powder and butter in a microwave safe bowl and cook until the onions are tender, about 3 minutes on high.
- peel the onion mixture into the slow cooker. Add the soup, sour cream and shrimp. encase and cook on Low for 3 hours, until heated through.
- Serve over rice, garnished with chopped scallions, pimento.
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