6 c. water
1 tbsp. salt
2 lbs. unpeeled med. size fresh shrimp
1/2 c. minced onion
1/3 c. butter
1/3 c. all-purpose flour
1 tbsp. curry powder
1 (14 1/2 oz.) can ready to serve chicken broth
1 1/2 c. milk
1/2 tsp. salt
1 1/2 tsp. sugar
1/4 tsp. ground ginger
1 tsp. lemon juice
Hot cooked rice

Optional Condiments:
Toasted coconut
Sliced green onions
Peanuts
Bacon pieces

Combine water and 1 tablespoon salt in a Dutch oven; bring to a boil. Add shrimp and cook 3 to 5 minutes. Drain well; rinse with cold water. Peel and devein shrimp; set aside.

Saute onion in butter until crisp-tender. Add flour and curry powder, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly, until thickened and bubbly.

Stir in salt, sugar, ginger and lemon juice. Add shrimp and cook over medium heat until thoroughly heated. Serve over rice with optional condiments.

Note: Sliced chicken breast may be substituted for shrimp.