1 c. onions
1 stick butter (1/4 lb.)
1 1/2 c. celery
1 tsp. curry powder
2 lb. shrimp
3 cans cream of shrimp soup

Cut up onions and celery fine and simmer until soft. Then add curry powder and shrimp; simmer until done. Last, add cream of shrimp soup and heat slowly until hot. Serve over rice.