36 oysters (shucked and left on half shell)
8 oz. baby shrimp
1/2 onion, finely chopped
1/2 c. chopped celery
1/2 c. green bell pepper, chopped
2 cloves garlic, chopped
1/2 stick butter
1/2 c. flour
1/4 c. white wine
2 tbsp. curry powder
1 c. fish stock
1 c. cream
Salt and pepper to taste

Saute the bell peppers, onions, celery and garlic in the butter for about 5 minutes. Sprinkle with flour and stir thoroughly. Add white wine, curry powder, fish stock and cream. Season to taste. Reduce to slightly thicken.

Chop the shrimps and add to the sauce. Bring to a boil and check consistency. If too thin, thicken with cornstarch/water mixture or if too thick, bring to desired consistency by adding more liquid. Spoon the sauce over each oyster and bake in oven 550 degrees for 2 minutes. Serve immediately.