SHRIMP CURRY IN A HURRY

1 (10.75 ounces) can cream of mushroom soup
1/2 cup milk (a generous pour)
3 tablespoons sweetened flaked coconut
2 tablespoons barbecue sauce
1 1/2 teaspoons curry powder
1 teaspoon hot pepper sauce
1/2 pound peeled, deveined medium-size shrimp
1 cup frozen peas
1 teaspoon capers, drained (optional)
Chopped parsley for garnish

Place the mushroom soup, milk, coconut, barbecue sauce, curry powder and hot pepper sauce in a 2-quart saucepan over medium heat. Cook, stirring, until the sauce comes to a boil and is well combined, 2 to 3 minutes.

Add the shrimp and frozen peas and continue to cook the curry, stirring, only until the shrimp turn pink and opaque and are cooked through, 4 to 5 minutes longer.

To serve, spoon the curry onto plates and garnish it with the capers, if using, and chopped parsley.

Makes 2 to 4 servings
Source: Anne Byrn, Tribune Media Services