1/2 cup chopped onion
1/2 cup chopped celery
2 tablespoons salad oil
2 cans condensed mushroom soup
2 tablespoons curry powder
1 teaspoon salt
1/4 teaspoon pepper
1-2 teaspoons Worcestershire
1 shake garlic powder
1 pound cooked shrimp

Saute’ onion and celery in salad oil until just tender. Add soup and blend in curry powder which has been dissolved in a little milk. Season with salt, pepper, Worcestershire, and garlic. (This may be done in advance and reheated at serving time). Before serving, add shrimp, simmer 5 minutes. Serve with rice and condiments (chutney, grated coconut, crushed peanuts, finely chopped onion, chopped hard boiled egg). Serves 4.