1 can frozen, condensed cream of shrimp soup
3/4 c. boiling water
2/3 c. packaged, precooked rice
1 pkg. frozen, cleaned shrimp (8 oz.)
1/2 c. diced celery
1/2 c. diced green pepper
1 to 1 1/2 tsp. curry
1/2 tsp. salt
Dash of pepper
1/2 c. sliced, pitted ripe olives (1 sm. can)
1/4 c. toasted, slivered blanched almonds

Place cream of shrimp soup in skillet; pour boiling water over. Cover and bring to boil. Stir in rice, shrimp, celery, green pepper, curry, salt and pepper. Cover, bring to boil and cook 10 minutes, or until rice and shrimp are done, stirring occasionally. Just before serving, add ripe olives. Sprinkle with almonds. Serves 3 persons.