1 can cream of shrimp soup
3/4 c. milk
2/3 c. precooked rice
1 (8 oz.) pkg. frozen shrimp
1/2 c. sliced pitted olives
1/4 c. slivered almonds
1/2-1 c. diced celery
1/2-1 c. diced green pepper
1/4 tsp. curry powder
1/2 tsp. salt

Mix soup and milk, bring to boil, add all other ingredients except olives and almonds, cover, bring to boil to cook 10 minutes or until rice and shrimp are done. Stir occasionally, add olives, top with almonds.