1/2 c. finely chopped onion
2 cloves garlic, minced
4 tbsp. butter
1/4 c. flour
2 tbsp. curry powder, or more to taste
1/2 tsp. ginger
1 tsp. salt
2 c. chicken broth
1 c. light cream
3 c. cooked & peeled shrimp (1/2 lb. uncooked)
2 tbsp. lemon juice

Saute the onion and garlic in the butter over low heat until wilted. Stir in the flour, curry powder, ginger and salt. Add the chicken broth and cream. Blend and cook until thickened, stirring occasionally. Add the shrimp and lemon juice, continue cooking until shrimp are heated through. Do not allow the mixture to boil. Correct seasoning, add more curry powder if you like it hot. Serve over rice and add curry garnishes.

CURRY GARNISHES: Provide the garnishes in individual bowls, a spoon for each: Raisins, plumped in sherry & drained Grated coconut (fresh or pkgd.) Diced unpeeled apples Crumbled fried bacon Chutney Cucumbers in yogurt Hard-cooked eggs (white & yolk separated)