Shrimp Curry

Ingredients:

1/4 cup plus 2 tablespoons butter
1/2 cup minced onion
1 tablespoon curry powder
1/4 cup plus 2 tablespoons flour
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
1/4 teaspoon ginger
2 cups chicken broth
2 cups milk
4 cups cleaned cooked shrimp
1 teaspoon emon juice
6 - 8 cups hot cooked rice

Melt butter in large suacepan. Cook and stir onion and curry powder in butter until onion is tender. Blend in flour, salt, sugar and ginger. Cook over low heat, stirring until mixture is smooth and bubbly.

Remove from heat; stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in shrimp and lemon juice; heat through.

Serve curry over rice.

Makes 8 servings