SHRIMP HURRY CURRY
1 1/2 lb. small raw shrimp, peeled and cleaned
2 T. butter or margarine
1 (10 3/4-oz.) can cream of shrimp soup
1 (10 3/4 oz.) can cream of mushroom soup
3/4 C. sour cream
1 1/2 tsp. curry powder
2 T. chopped fresh parsley
Rice, pastry shells or toast points
Over low heat, cook shrimp in butter just until done, 2-3 minutes,
stirring frequently. Add soups and stir until thoroughly blended.
Stir in sour cream, curry powder and parsley. Continue stirring
until mixture is piping hot, then serve immediately on rice, in pastry
shells or with toast points.
Yields 4 to 6 servings.