1/2 c. dairy sour cream
1 tsp. curry powder
1 tsp. lemon juice
Dash of pepper
1 (7 1/2 oz.) can semi-condensed cream of mushroom soup
1 c. frozen peas
2 (4 1/2 oz.) cans shrimp, rinsed & drained
2 tbsp. diced pimiento
2 English muffins, split & toasted

In a medium saucepan stir together sour cream, curry powder, lemon juice and pepper. Stir in soup. Cook and stir over medium heat until smooth and heated thoroughly.

Run hot water over frozen peas in a colander until separated. Drain. Stir peas, shrimp and pimiento into soup mixture. Cook over medium heat for 5 to 7 minutes or until well heated, stirring frequently. Do not boil.

Place on English muffin half in shell dish or on plate. Spoon the shrimp mixture on top.