3 green onions, chopped
1 clove garlic, minced
4 tbsp. butter
3 tbsp. flour
2 tbsp. curry powder
1/2 tsp. powdered ginger
1 c. chicken stock
1 c. light cream
2 tbsp. lemon juice
1 lb. cooked, tiny shrimp

CONDIMENTS:

Sliced bananas
Chopped chives
Chutney
Raisins
Chopped peanuts
Coconut
Chopped boiled egg

Saute onions and garlic in butter until soft. Sprinkle with flour, curry powder, and ginger. Stir and cook for 3 minutes. Gradually add chicken stock, then cream. Cook and stir until well blended and thickened. Add lemon juice and shrimp. Adjust seasonings. Serve over rice with condiments. Serves 4.