Indian Shrimp Curry

by Seagull

1 to 1 1/2 c. uncooked reg. or processed white rice or 1 1/2 to 2 c.
packaged precooked rice
1 chicken bouillon cube
1 c. boiling water
5 tbsp. butter
1/2 c. onions
6 tbsp. flour
2 1/2 tsp. curry powder
1 1/4 tsp. salt
1 1/2 tsp. sugar
1/4 tsp. ground ginger
2 c. milk
3 lbs. cooked shelled, deveined shrimp (4 c.)
1 tsp. lemon juice
You need a double boiler

Cook rice as label directs. Keep hot. Dissolve bouillon cube in water.
In double boiler top, over direct heat, melt butter, sugar, and
ginger. Gradually stir to flour, curry, salt, over boiling water.
Stirring until thickened. Add shrimp, lemon juice; heat. Serve ring of
hot rice on heated platter; with curry in center. Makes 6-8 servings.