Shrimp Curry

1 (7 1/2 ounce) can cream of mushroom soup
1 teaspoon minced onion
1 teaspoon curry powder
1/2 teaspoon dried parsley flakes
1/4 teaspoon paprika
1 (7 ounce) package frozen shrimp
1/4 cup sour cream
Hot cooked rice
Assorted condiments: raisins, chopped nuts, chutney, chopped
    tomatoes, chopped green peppers and shredded coconut

In 1-quart saucepan combine mushroom soup, onion, curry powder, parsley and paprika. Bring to a boil, stirring occasionally. Stir in shrimp, return to boil. Reduce heat; cover and simmer 5 to 10 minutes or until shrimp is tender.

Gradually stir about 1/2 cup of the hot mixture into the sour cream. Return to remaining hot mixture in saucepan. Heat through, but do not boil. Spoon curry mixture over hot cooked rice. Serve with any of the assorted condiments.

Serves 2.