Condiments
1 can cream of shrimp soup (10 1/2 oz.)
1 tsp. parsley flakes
3/4 tsp. curry powder
1 tbsp. instant minced onion
12 oz. frozen cleaned raw shrimp
Green rice (recipe follows)

Prepare condiments. In medium saucepan heat soup, parsley, curry powder and onion to boiling, stir occasionally. Stir in shrimp, heat to boiling. Reduce heat, cover and simmer until shrimp are done, about 10 minutes. Serves over green rice. 2 servings.

CONDIMENTS: grated lemon peel, golden raisins, toasted shredded coconut, sweet pickles, chutney.

GREEN RICE:

2/3 c. uncooked regular rice
1/2 c. chopped spinach leaves
2 tsp. minced onion
1 tbsp. butter
1 tsp. salt
1 1/3 c. boiling water

Heat oven to 350 degrees. Mix all ingredients in ungreased 1-quart casserole. Cover and bake until liquid is absorbed and rice is tender, about 30 minutes. 2 servings.