Indian Shrimp Curry

Ingredients

1 chicken bouillon cube
1 cup boiling water
5 tablespoons Roberts Butter
1/2 cup minced onion
6 tablespoons flour
2 1/2 teaspoons curry powder
1 1/4 teaspoons salt
1 1/2 teaspoons sugar
1/4 teaspoon ginger
2 cups Roberts Milk
3 pounds shrimp, cooked, shelled and deveined
1 teaspoon lemon juice
4-5 cups hot cooked rice

Preparation

Dissolve bouillon cube in water. In a double boiler top, over direct heat, melt butter. Add onion; simmer until tender. Stir in flour, curry powder, salt, sugar and ginger. Gradually stir in bouillon and milk. Cook over boiling water until thickened, stirring constantly. Add shrimp and lemon juice; heat thoroughly. Serve over hot rice with curry condiments (bacon bits, chopped peanuts, chutney, chopped green pepper and onion and toasted coconut).

Recipe Contributed By: Renae Racine Omaha, Nebraska

Yield: 6 to 8 servings

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.