1 1/2 pounds small raw shrimp, peeled and cleaned
2 tablespoons butter or margarine
1 (10 3/4 ounce) can cream of shrimp soup
1 (10 3/4 ounce) can cream of mushroom soup
3/4 cup sour cream
1 1/2 teaspoons curry powder
2 tablespoons 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.
