This recipe was given to me by a co-worker whose family is from India. I have served it many times at family get-togethers and brunches, and even at an engagement shower for a friend. I enclosed this recipe with her gift.

Ingredients

• 1-1/2 cups uncooked instant rice
• 1 can (10-1/2 ounces) condensed cream of celery soup, undiluted
• 1/2 cup water
• 2 teaspoons curry powder
• 1 teaspoon salt
• 1 pound cooked shrimp (31-40 per pound), peeled and deveined
• 1 medium onion, chopped
• 1/2 cup chopped walnuts
• 1/2 cup sweetened shredded coconut
• 1/2 cup golden raisins
• 1 small tart apple, such as pink lady, braeburn or granny smith, chopped
• optional: minced fresh cilantro and lime wedges

Directions

1. Preheat oven to 350°. Cook rice according to package directions.
2. Meanwhile, in a large bowl, combine soup, water, curry and salt. Stir in shrimp, onion, walnuts, coconut, raisins, apple and rice. Transfer to a greased 11x7-in. baking dish.
3. Bake, uncovered, until heated through, 20-25 minutes. If desired, serve with cilantro and lime wedges.