1 lb. raw shrimp (fresh or frozen)
2 tbsp. butter
1 med. onion, finely chopped
1 sm. bay leaf
Pinch of thyme
1 tbsp. curry powder
1 sm. can chopped mushrooms (drained)
2 tbsp. flour
1 chicken bouillon cube dissolved in 1 1/2 c. water
1/2 c. light cream

Clean and cook shrimp. Melt butter in saucepan, add onion and cook until soft but not brown. Add bay leaf, thyme, curry powder and mushrooms. Mix well. Stir in flour. Add chicken bouillon (in the water) and bring to boil - cook until thick.

Add cream and return to boil. Immediately add the cooked shrimp and reheat to serving temperature. To carry out the flavor theme of the dish, serve it with sides dishes of fluffy rice, slivered almonds, chutney, coconut and seedless raisins. This will serve 4.