Recipe - Creamy Shrimp Curry

6 cup Water
2 pound Unpeeled mediumsize fresh
shrimp
One half cup Butter or margarine, melted
1/3 cup Allpurpose flour
1 tablespoon Curry powder
1 cn Readytoserve chicken broth
(14 1/2ounce)
1 One half cup Milk
1 One half teaspoon Sugar
One half teaspoon Salt
One fourth teaspoon Ground ginger
1 teaspoon Lemon juice
Hot cooked rice
Assorted condiments

Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp
turn pink. Drain well; rinse with cold water. Peel and devein shrimp; set
aside.

Cook onion in butter in a large skiller over mediumhigh heat, stirring
constantly, until tender. Reduce heat to low; add flour and curry powder,
stirring until smooth. Cook 1 minute, stirring constantly. Gradually add
broth and milk; cook over medium heat, stirring constantly, until mixture
is thickened. Stir in sugar, salt, ginger, and lemon juice. Add shrimp, and
cook until heated.

Serve shrimp over rice with several of the following condiments: peanuts,
cut or sliced up green onions, raisins, toasted coconut, and bacon pieces.

Quote from the movie "Forrest Gump": "Bubba Gump Shrimp became a household
name. We had a whole bunch of boats 12 Jennys a big warehouse, and
even our own hat that said Bubba Gump on it. And we made more money than
Davy Crockett."

Source: The Bubba Gump Shrimp Co. Cookbook Typed by J. Matthews, Sept.,
1995

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini