1 lb. frozen, peeled deveined shrimp
1/2 c. finely chopped celery
1/4 c. chopped onion
1/4 c. butter or cooking oil
1 1/2 c. chopped raw apple
1/4 c. seedless raisins
1/2 tsp. curry powder
1 can condensed cream of shrimp soup
12 thin pancakes
1/4 c. half and half (half milk, half cream)
1 tsp. lemon juice

Thaw frozen shrimp; chop 1/2 of the shrimp into small pieces, cut remaining shrimp in half lengthwise. Cook celery and onion in butter or cooking oil until tender, but not brown. Add apple, chopped shrimp, raisins, and curry powder; stir and heat thoroughly. Add 1/2 cup undiluted condensed soup; mix well and heat.

Spoon equal amount of filling (about 3 tablespoons) on each pancake and roll up. Arrange rolls on heat-proof platter or shallow baking dish. Cover with aluminum foil, crimping it to edges of dish. Heat in moderate oven, 350 degrees, about 15 minutes or until serving temperature. Combine remaining soup, shrimp and half and half; heat. Stir in lemon juice. Serve over pancakes. Serves 6, (12 rolled pancakes).

PANCAKES:

1 c. pancake mix
2 eggs
1 1/4 c. milk
3 tbsp. cooking oil

Combine ingredients, beat until smooth. Bake on lightly greased hot griddle, using about 3 tablespoons batter for each. Turn pancakes when edges are dry and top bubbly. Brown on second side. Makes 12 pancakes.