1 1/2 lbs. shrimp, P.C.D. medium-large
1/2 c. butter, melted
1/3 c. all-purpose flour
1 1/2 tbsp. gingerroot, finely shredded
3 tsp. curry powder, more if desired
2 3/4 c. Half and Half or cream light
4 tsp. lemon juice, or to taste
1 tbsp. dry sherry, or to taste
Freshly ground black pepper, to taste
2 1/2 c. water
1 1/2 tbsp. orange peel, finely shredded
3/4 c. freshly squeezed orange juice
2 tbsp. butter
3/4 tsp. salt
1 1/2 c. long grain white rice, uncooked
Condiments: chopped green onions, dry-roasted peanuts, toasted shredded coconut, raisins, chutney, dried apples, and chopped crystallized ginger

In a large saucepan, bring lightly salted water to a boil. Add shrimp; cook 2 to 3 minutes or until firm and pink. Shell and de-vein shrimp; set aside. Melt butter in a large saucepan. Stir in flour, gingerroot and curry. Stirring constantly, cook until mixture is smooth and bubbly. Gradually stir in half and half, lemon juice, and sherry. Season with salt and pepper to taste. Add cooked, shelled shrimp; heat through. Serve curry with Orange Rice and your choice of condiments.

ORANGE RICE: In a medium saucepan, combine water, orange peel, orange juice, butter and salt. Bring to a boil. Stir in rice. Reduce heat; cover and simmer 20 minutes or until all liquid has been absorbed. Uncover; let stand 5 minutes before serving. Makes about 4 1/2 cups.