Instructions: Bring water to a boil; add shrimp, and cook 3 to 5 minutes or until shrimp turn pink. Drain well; rinse with cold water. Peel and devein shrimp; set aside.

Cook onion in butter in a large skillet over medium-high heat, stirring constantly, until tender. Reduce heat to low; add flour and curry powder, stirring until smooth. Cook 1 minute, stirring constantly. Gradually add broth and milk; cook over medium heat, stirring constantly, until mixture is thickened. Stir in sugar, salt, ginger, and lemon juice. Add shrimp, and cook until heated.

Serve shrimp over rice with several of the following condiments; peanuts, sliced green onions, raisins, toasted coconut, and bacon pieces.

This recipe yields 6 servings.

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