Creamy Shrimp Curry

Course : Curry
Serves: 6
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6 cups water
2 pounds unpeeled medium-size fresh shrimp
1/2 cup butter or margarine -- melted
1/3 cup all-purpose flour
1 tablespoon curry powder
14 ounces chicken broth
1 1/2 cups milk
1 1/2 teaspoons sugar
1/2 teaspoon salt
1/4 teaspoon ground ginger
1 teaspoon lemon juice
3 Cup hot cooked rice
1 bunch assorted condiments

Preparation / Directions:

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 skillet over medium-high 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, sliced green onions, raisins, toasted coconut, and bacon pieces. Source: "The Bubba Gump Shrimp Co. Cookbook"

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