1 tbsp. oil
1 med. onion, finely chopped
1 tsp. curry powder
1 can cream of mushroom soup
1 (4-6 oz.) bag frozen cooked shrimp
1 tbsp. chopped coriander (cilantro)
1 c. raw rice, steamed
Plain yogurt, optional
Dry roasted peanuts, optional

Heat oil in fry pan. Saute onion, stirring, until translucent. Add curry. Continue frying another 2 minutes. Stir in the undiluted soup. Bring to boil, stirring. Reduce heat to medium. Stir in rinsed, frozen shrimp. Heat, stirring, until shrimp are hot. Do not boil.

Spoon into serving bowl. Sprinkle with chopped coriander. Serve over hot steamed rice. Provide plain yogurt and dry roasted peanuts as condiments.