Grandma Alma's Shrimp Rice Casserole ...p72

Ok, I admit it:  as a child, I detested when my grandmother made this.  You might think it was the shrimp or curry I disliked, but, nope!  It was the green peppers.  I must have been a "super taster."  But, thank God, I've changed. 

Curry, shrimp, almonds - and, yes, green peppers - what's not to love? 
You can combine all the ingredients as the recipe dictates for a nice family casserole, or you can copy my sister and leave the rice out - instead serving the shrimp curry over rice for a more elegant company dinner.  Try it both ways and let us know what you like.  The critic proclaimed it one of her very favorites. 

Hardy Appetit!
GRANDMA ALMA'S 

SHRIMP RICE CASSEROLE

1 can Cream of Shrimp soup

3/4 cup boiling water

2/3 cup Minute Rice

1-8 oz. pkg. frozen shrimp

1/2 cup celery, diced

1 cup green pepper, diced

1 tsp. curry

1/2 tsp. salt

dash of pepper

1/2 cup black olives, pitted

1/4 cup slivered almonds, toasted

Bring soup and water to boil.  Stir in Minute Rice, frozen shrimp and vegetables.  Add spices.  Cover and return to boil.  Simmer for about 10 min.  Just before serving, add olives and almonds.  Garnish with parsley.