2 lbs. med. cooked shrimp
1/4 lb. butter
1-3 tbsp. med.-hot curry powder
1 med. onion, grated
1/4 c. cognac
1 tbsp. Worcestershire sauce
1 1/2 tbsp. table cream
Freshly ground pepper
1/2 c. dry sherry
Salt to taste

Heat half of the shrimp with half of the butter in a double boiler over simmering heat. Melt remaining butter in frying pan and add the curry; stir over medium heat. Add grated onion to curry mixture. Remove from heat and add cognac, sherry, Worcestershire sauce and cream. Pour over shrimp in double boiler. Keep warm. DO NOT over cook. Serve over bed of rice. This curry is also good with a side order of chutney.