3/4 lb. cooked shrimp
1/4 c. chopped onion
3 tbsp. butter
3 tbsp. flour
Dash of pepper
1/2 tsp. curry powder
1/4 tsp. powdered ginger
1 tsp. salt
2 c. milk
Rice ring

Cut large shrimp in half. Cook onion in butter until tender; blend in flour and seasonings. Add milk gradually and cook until thick, stirring constantly. Add shrimp; heat. Serve in rice ring. Serves 6.