A simple, yet incredibly delicious shrimp curry cream sauce. Serve over hot cooked long grain rice.

Shrimp Curry

1/2 cup chopped onion
2 garlic cloves, crushed
4 tablespoons butter
1/4 cup all-purpose flour
2 tablespoons curry powder
1/2 teaspoon ground ginger
1 teaspoon salt
2 cups chicken broth
1 cup heavy or whipping cream
3 cups raw shrimp, peeled and deveined
2 tablespoons lemon juice

Hot cooked long grain rice for accompaniment

1. Saute finely chopped onion and crushed garlic cloves in butter over low heat until soft. Stir in flour, curry, ginger, and salt. Add chicken broth and cream; blend well and cook until thickened, stirring occasionally.
2. Add peeled, cleaned shrimp and lemon juice; continue cooking until heated through, but do not boil.
3. Serve spooned over cooked rice.

Makes 4 servings.