1 can cream of shrimp soup
2 tbsp. instant onions
1 tsp. curry (or to taste)
1 c. sour cream
2 (4 1/2 oz.) cans shrimp, drained
Rice

Heat soup, onions, curry and sour cream in a saucepan until bubbly. Stir in shrimp and heat until hot. Serve over rice. NOTE: This also works well with chicken and cream of chicken soup. Serves 4 to 6.