2 c. shrimp
1 can cream of celery soup
1/2 c. milk
2 tbsp. butter
1/2 tsp. curry powder
3 tbsp. ketchup
2 c. boiled rice
Salt and pepper as needed
2 tbsp. sherry

Combine all ingredients. Pour into greased 2-quart casserole. Top with buttered crumbs. Bake 20 to 30 minutes at 425 degrees.