Kathy'S Curried Shrimp

• 8 tablespoons unsalted butter (use the real butter)
• 1 bunch green onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 6 -8 mushrooms, sliced
• 0.5 (10 3/4 ounce) can cream of celery soup, so about 5 oz. (undiluted)
• 1 -2 teaspoon curry
• salt and pepper, to taste
• 24 large uncooked shrimp, peeled and deveined
• 1/2 - 3/4 cup heavy cream
• long grain and wild rice blend, cooked

1. Melt butter in a large skillet, med. to med. high heat.
2. Add the green onions, green peppers, red peppers and mushrooms.
3. Saute for approximately 4 minutes.
4. Add 1/2 can of soup, curry (I use 1 t. but you can add up to 2 t. if you want the curry flavor to predominate), salt and pepper.
5. Let sauce cook and thicken. (Approx. 5 minutes , you judge as to when the sauce thickens up for you.).
6. Add shrimp.
7. Add heavy cream. If it's too thick, you can add a little more heavy cream.
8. Simmer for about 8 minutes, or until the shrimp is cooked through.
9. Serve atop cooked wild rice (you can use white rice, if you prefer).
10. Enjoy!

unsalted butter, green onion, green pepper, red pepper, mushrooms, cream of celery soup, curry, salt, shrimp, heavy cream, long grain

Taken from www.food.com/recipe/kathys-curried-shrimp-248488 (may not work)