|Condensed cream of shrimp soup||43 Ounce (4 cans, 10 3/4 ounces each)|
|Parsley flakes||1 Tablespoon|
|Curry powder||4 Teaspoon (1 tablespoon plus 1 teaspoon)|
|Instant minced onion||1⁄4 Cup (4 tbs)|
|Frozen cleaned shrimp||1 1⁄2 Pound (raw)|
|Hot cooked rice||8 Cup (128 tbs)|
Combine soup, parsley flakes, curry powder and onion in saucepan; heat to boiling, stirring occasionally.
Stir in shrimp; heat just to boiling.
Reduce heat; cover and simmer 5 to 10 minutes or until shrimp is done.
Pack hot rice into 1 1/2-quart mold.
Immediately unmold onto hot platter.
Pour Shrimp Curry into chafing dish; keep warm over low heat.
Serve over rice and accompany with choice of several condiments.