1/2 c. butter
1 med. onion, chopped
2 scallions, chopped
2 garlic eyes (cloves)
Chopped parsley
1 med. green pepper, chopped
2 (10 oz.) pkgs. frozen green peas
2 c. reg. long grain rice
1/2 lb. mushrooms, sliced
1/2 tsp. curry powder
1/8 tsp. black pepper
1/2 tsp. salt
1 lb. med. shrimp, shelled
4 c. chicken broth (or 2 lg. chicken Maggi cubes, dissolved in water)

To prepare:

1. In 1/4 cup butter, cook shrimp over medium heat for 10 minutes.

2. Add mushrooms, green pepper, garlic, scallions, parsley, onion, peas, and curry powder. Cook 5 minutes, stirring frequently. Stir in broth, 1/4 cup butter, and salt. Heat to boiling.

3. Pour rice into boiling mixture. Cook, stirring, until water evaporates. Cover, lower heat, and let rice steam about 15-20 minutes, until tender. Serves 12.