Shrimp and Rice Deluxe

Avistine Kendrix, F.H.S.

  • 1/2 cup milk
  • 1 (10 1/2 oz) can condensed cream of celery soup
  • 1 (7 oz) package frozen rice and peas with mushrooms
  • 1 (4 1/4 or 5 oz) can shrimp, drained or 1 1/2 cup frozen cooked shrimp
  • 2 Tbsp snipped parsley
  • 1/2 tsp curry powder
  • Toasted, slivered almonds.

In 2 quart saucepan, gradually blend the milk and 1 cup water into soup. Add frozen rice and peas with mushrooms, shrimp, parsley, and curry powder. Cover and simmer gently for 30 minutes. Stir occasionally.

Garnish with toasted, slivered almonds.

Makes 4 to 6 servings.





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