1/2 tsp. curry powder
1/2 c. chopped onion
1 tbsp. butter
1 can cream of shrimp soup
1 c. sour cream
1 c. cooked shrimp (or 7 oz. can)
Hot cooked rice
Parsley sprigs
Paprika

Cook rice. Meanwhile, in top of double boiler simmer onion and curry powder in butter until onion is tender. Add soup, stir until smooth over hot water. Add sour cream and shrimp and heat through. Serve over rice with sprigs of parsley and paprika. 4 to 6 servings.