1 can cream of mushroom soup
1 (4 oz.) can undrained mushroom slices
1/2 tsp. Worcestershire sauce
1/4 tsp. dry mustard
1/2 tsp. curry powder
1/8 tsp. pepper
2 cans drained, washed shrimp

Mix together soup, mushrooms, Worcestershire, mustard, curry powder and peppers. Add in shrimp. Refrigerate until needed. Best prepared the day before. Sauce may be heated in double boiler, oven or crock pot.

Serve hot over rice with some or all of the following chopped condiments: Peanuts, bacon, hard boiled eggs, green onions, tomatoes, sweet pickles, raisins, chutney.