1 can frozen cream of shrimp soup
3/4 c. boiling water
2/3 c. Minute Rice
1 lb. shrimp
1/2 c. diced celery
1/2 c. diced green pepper
2 tsp. curry powder
1/2 tsp. salt
Dash of cayenne pepper
Dash Lea & Perrins sauce
1/2 c. sliced, pitted olives
1/2 c. blanched almonds

Place soup and boiling water in pan; add remaining ingredients except olives and almonds. Simmer slowly, stirring often until rice is tender and ingredients are heated through. Add ripe olives. Place in casserole and sprinkle almond on top. Bake at 350 degrees until heated through and almonds are toasted. Serves 4 to 6 people.