2 (6 oz.) cans shrimp, or 1 c. fresh
3 tbsp. butter
1/2 to 1 tbsp. curry powder
1 (4 oz.) can mushrooms
3 tbsp. flour
3/4 tsp. salt
3 c. liquid (mushroom liquid and milk)
3 to 5 c. rice, cooked

Drain shrimp and clean well. Melt butter, add curry powder and cook until it bubbles. Add flour and cook until it bubbles. Stir in liquid and cook until smooth and thickened. Add shrimp and mushrooms, heat through. Serve over cooked rice for 6.