Zap Up a Swift Shrimp Curry

In a household where we’d rather cook from scratch than from cans, every once in a while circumstances dictate an instant invention that takes advantage of the latter. Here’s how to make Shrimp and Mushroom Curry, which serves two: Put 1 (10 1/2-ounce) can cream of mushroom soup, 1/2 to 1 teaspoon curry powder, 2 to 4 tablespoons finely chopped onion, 2 tablespoons dry or cream sherry and 2 tablespoons water in a microwave-safe bowl. (You can add more water if you prefer it thinner.) Cover loosely and microwave on high 3 minutes. Drain and rinse 1 (4-ounce) can tiny peeled shrimp and add to soup; mix thoroughly.

In a separate bowl, add 1 to 2 tablespoons of water to 3 cups leftover cooked rice. Loosely cover rice and curry bowls and microwave together on high 3 minutes. Stir the rice, divide between two plates and top with the Shrimp and Mushroom Curry. Crown it all with condiments of your choice. Bon Appetit.

JIM HELD

Del Mar

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