1/2 c. onion, chopped
1/2 tsp. curry powder
1 tbsp. butter
1 can frozen condensed cream of shrimp soup (chill ahead of time)
1 c. sour cream
1 c. (1 small frozen pkg.) cooked shrimp
1 c. rice, uncooked
sprigs of parsley, for decoration
paprika

In top of double boiler, simmer onion, curry powder and butter until tender but not brown. Set pan over water. Add frozen soup and stir until smooth. Add sour cream and cooked shrimp. Heat until it is hot clear through. Serve over hot, cooked rice with sprigs of parsley and sprinkled with paprika. Serve with chutney.

Serves 4 to 6.

Submitted by: Suzanne Pinnetti