1 chicken bouillon cube
1 c. boiling water
5 tbsp. butter
1/2 minced onion
6 tbsp. flour
2 1/2 tsp. curry powder
1 1/4 tsp. salt
1 1/2 tsp. sugar
1/4 tsp. ginger
2 c. milk
1 tsp. lemon juice
1 1/2 lb. shrimp

Melt butter and saute onion until tender, stir in flour, curry and other spices. Gradually add bouillon and milk. Cook stirring constantly until mixture thickens slightly. Add shrimp and heat until shrimp turns bright pink. Note: if doubling recipe do not double curry. Add as you taste.