1/2 c. chopped onion
1 tbsp. butter
1 can cream of shrimp soup
1/2 tsp. curry powder (or to taste)
2 c. cooked shrimp
1 (8 oz.) carton sour cream
Rice

Saute onion in butter for 5 to 7 minutes. Add soup, curry powder, and cooked shrimp to skillet. Simmer for 5 to 10 minutes, stirring occasionally. Stir in sour cream and heat until hot but not boiling. Serve immediately over hot rice.

Can substitute 2 cups crab or imitation crabmeat for shrimp.