1/4 c. butter
2 tbsp. all-purpose flour
1-2 tbsp. curry powder
1/2 tsp. salt
1/4 tsp. paprika
Dash ground nutmeg
2 c. light cream
3 c. cleaned shrimp, cooked & cut in half lengthwise (1 lb. in shell)
1 tbsp. finely chopped candied ginger
1 tbsp. lemon juice
1 tbsp. dry sherry
1/2 tsp. onion juice
Dash Worcestershire sauce
Orange Rice
Currant Chutney
Finely shredded orange peel
Flaked coconut
Chopped roasted peanuts

In saucepan melt butter; blend in next 5 ingredients. Stir in cream; cook and stir until thickened and bubbly. Add shrimp, ginger, lemon juice, sherry, orange juice and Worcestershire; heat through. Salt to taste. Pour into small individual casseroles; bake at 350 degrees about 10-12 minutes. Serve over Orange Rice with Currant Chutney, orange peel, coconut and chopped peanuts. Serves 4.

Orange Rice: In saucepan combine 1 cup water, 2 teaspoons grated orange peel, 1/3 cup orange juice and 3/4 teaspoon salt; bring to boiling. Stir in 2/3 cup regular rice. Return to boiling; reduce heat. Cover and cook over low heat until tender, 15-20 minutes. Makes about 2 cups.

Currant Chutney: Mix together 1/2 cup chutney, cut up; 1/2 cup red currant jelly; 3 tablespoons dried currants and 2 tablespoons dry sherry.