Shrimp Hurry Curry

1-1/2		pounds		small raw shrimp, peeled and cleaned
2		Tabelspoons		margarine or butter
1		10-1/2-ounce can		condensed cream of shrimp soup
1		10-1/2-ounce can		condensed cream of mushroom soup
3/4		Cup		sour cream
1-1/2		teaspoons		curry powder
2		Tablespoons		chopped parsley
				rice, toast points, or patty shells

Saute shrimp in margarine for 3 to 5 minutes over low heat, stirring frequently. Add soups and stir until thoroughly blended. Stir in sour cream, curry powder and parsley. Continue stirring until mixture is piping hot, then serve immediately on fluffy rice, toast points, or in patty shells. Makes 4 to 6 servings.