12 deviled eggs
2 cans cream of shrimp soup
8 oz. cream cheese
1/2 tsp. curry powder
4 oz. can mushrooms or fresh mushrooms sauteed in butter
1 sm. pkg. frozen shrimp

Devil the eggs as you like. Line 8 1/2 x 13 pyrex dish with deviled eggs. Combine soup, cream cheese and curry powder in saucepan; heat; pour over eggs. Sprinkle with mushrooms and shrimp. Heat at 350 degrees until bubbling.