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Shrimp Curry


½ cup finely chopped onion
2 cloves garlic, minced
4 tbsp. butter
¼ cup flour
2 tbsp. curry powder (or more to taste)
½ tsp. powdered ginger
1 tsp. salt
2 cups chicken broth
1 cup light cream
3 cups cooked and peeled shrimp (1 ½ pounds uncooked small shrimp)
slices fresh lemon

Saute onion and garlic in the butter over low heat, until wilted. Stir in flour, curry, ginger and salt. Add broth and cream. Blend and cook until thickened, stirring occassionally. Add shrimp and lemon juice. Continue cooking until shrimp is heated. do not boil!

Serve over hot rice.

Serve with toasted, pita bread (split) with butter and garlic spread.

Serve with all or some of the following garnishes: (“Let each guest pile them on – don’t worry what it looks like…”)

  • chutney
  • chopped roasted salted peanuts
  • raisins (plumped in sherry and drained)
  • grated coconut (fresh or packaged)
  • diced bananas
  • diced, unpeeled apples
  • crumbled fried bacon
  • cucumbers in yogurt
  • hardboiled eggs (whites and yolks separated)
  • red and/or green pepper
  • black olives
  • green olives

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