2 tbsp. chopped onion
2 tbsp. butter
2 tbsp. chopped green pepper
1 (10 1/2 oz.) can cream of mushroom, celery or chicken soup, diluted
1 lb. green shrimp (1/2 lb. cooked, cleaned)
2 tbsp. chili sauce
Curry powder to taste
1 1/2 c. biscuit mix
2 tbsp. milk

Heat oven to 425 degrees. Saute onion and green peppers in butter until tender. Combine with 1/2 can soup and next 2 ingredients. Prepare biscuit dough. Roll into rectangle, 16x10 inches. Cut into 8 rectangles, 4x5 inches.

Spread 2 tablespoons shrimp filling over each rectangle. Roll each jelly roll fashion. Place sealed edge down on greased baking sheet. Bake 15 minutes or until done. Combine remaining soup with milk; heat; serve over rolls. Garnish with minced parsley.