2 cans frozen cream of shrimp soup
1 1/2 c. boiling water
1 1/2 c. minute rice
1 (8 oz.) pkg. med. shrimp
1 c. diced celery
1 c. diced green pepper
1/2 tsp. curry powder
1 tsp. salt
Pinch of pepper
1 c. sliced ripe olives
1/2 c. slivered almonds

Place frozen soup in saucepan. Add water, stirring. Bring to a boil until thawed. Turn heat to low. Add other ingredients, except olives and almonds. Cook on low for 10 to 15 minutes. When ready to serve, add olives and almond. Serve in patty shells.