6 c. water
1 tbsp. salt
2 lb. unpeeled medium shrimp
1/2 c. minced onion
1/3 c. butter, melted
1/3 c. all-purpose flour
1 tbsp. curry powder
1 (14 1/2 oz.) can chicken broth
1 1/2 c. milk
1/2 tsp. salt
1 1/2 tsp. sugar
1/4 tsp. ground ginger
1 tsp. lemon juice
hot cooked rice

Combine water and 1 tablespoon salt in a Dutch oven; bring to boil. Add shrimp and cook 3 to 5 minutes; drain well and rinse with cold water. Peel and devein shrimp; set aside. Sauté onion and butter until crisp-tender. Add flour and curry powder, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add chicken broth and milk; cook over medium heat, stirring constantly until thickened and bubbly. Stir in salt, sugar, ginger and lemon juice. Add shrimp and cook over medium heat until thoroughly heated. Serve over rice.