Jiffy Shrimp Curry

Ingredients

1/2 cup chopped onion
1 tablespoon Roberts Butter
1 can (10 3/4 ounce) cream of shrimp soup
1 cup Roberts Sour Cream
1/2 teaspoon curry powder
1 cup cleaned cooked shrimp
paprika
3 cups hot cooked rice

Preparation

Cook onion in butter until tender, but not brown; add shrimp soup. Stir in sour cream and curry powder. Add shrimp and heat thoroughly. Sprinkle with paprika; serve over hot rice. Offer curry condiments, such as salted peanuts, chopped hard-cooked Roberts Eggs, chutney, chopped green peppers, toasted coconut and kumquat preserves.

Yield: 4 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.