Curried Shrimp

• 1 can condensed cream of mushroom soup
• 1 (4 oz.) can mushrooms, undrained
• 1/2 tsp. Worcestershire sauce
• 1/4 tsp. dry mustard
• 1/2 tsp. curry powder
• 1/8 tsp. pepper
• 3/4 lb. cooked fresh shrimp or 2 to 3 (4 1/2 oz.) cans, drained and washed
• 1 Tbsp. melted butter or margarine
• 1/2 c. slivered blanched almonds
• cooked rice
• chutney

1. Mix together soup, mushrooms, Worcestershire sauce, mustard, curry powder, pepper and shrimp.
2. Cover and refrigerate.
3. Heat oven to 350u0b0 (moderate).
4. Mix melted butter and almonds on cookie sheet and place in oven for about 6 minutes, turning frequently, until almonds are lightly toasted. About 30 minutes before serving time, heat curried shrimp in top of double boiler over boiling water until piping hot. Stir in almonds.
5. Serve over hot fluffy rice with a fruit salad, if desired. Serve with chutney.
6. Serves 4.

condensed cream, mushrooms, worcestershire sauce, dry mustard, curry powder, pepper, shrimp, butter, slivered blanched almonds, rice, chutney

Taken from www.cookbooks.com/Recipe-Details.aspx?id=921041 (may not work)