2 lbs. shrimp
1 c. chopped onion
3 tbsp. fat or oil
1/4 tsp. salt
1/2 tsp. curry powder
1 tsp. sugar
1 tsp. Worcestershire
3/4 c. water
2 cans tomato soup
1 tbsp. A-1 sauce
1 tbsp. butter
1 1/2 c. raw rice, cooked

Cook shrimp in boiling salted water to cover about 5 minutes. Remove shells and devein. Saute onions in hot fat in deep skillet until golden brown and tender. Stir in next 9 ingredients. Simmer uncovered for 10 minutes. Add cooked shrimp and heat thoroughly. Serve with rice. Serves 6. Note: This dish is more delicious if made at least 8 hours before serving.