1/2-3/4 lb. sm. pink shrimp
4 green onions, chopped fine
2 cloves garlic, crushed
Fresh pepper
1 can cream of mushroom soup
2 tbsp. curry powder
4 tbsp. sour cream
Couple drops of lemon juice

Saute onion and garlic in butter. Add shrimp. Add soup, sour cream and curry. Heat and blend. Then add lemon juice and pepper. Serve over cooked rice.