Shrimp Curry - cooking recipe

Ingredients

2 cans cream of mushroom soup
1 can cream (evaporated milk)
1 can water (use cream can)
2 Tbsp. curry powder
1 lb. shrimp (raw)
6 to 8 hard-boiled eggs, cooled and chopped

Preparation

Boil shrimp in water until pink; drain and set aside to cool. In large pot, mix cream of mushroom
soup, cream, water and curry. Peel shells off shrimp; cut into bite size pieces. Add
to
pot. Bring to slow boil for 1/2 hour.
Add
eggs
to pot.
Turn off heat; let sit until ready to eat.
Serve hot.