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Creamy Shrimp Curry

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      Title: CREAMY SHRIMP CURRY
 Categories: Shrimp, Seafood, Bubba gump, Curry
      Yield: 6 Servings
 
      6 c  Water
      2 lb Unpeeled medium-size fresh
           - shrimp
    1/2 c  Butter or margarine, melted
    1/3 c  All-purpose flour
      1 tb Curry powder
      1 cn Ready-to-serve chicken broth
           - (14 1/2-ounce)
  1 1/2 c  Milk
  1 1/2 ts Sugar
    1/2 ts Salt
    1/4 ts Ground ginger
      1 ts Lemon juice
           Hot cooked rice
           Assorted condiments
 
  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 skiller 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.
  
  Quote from the movie "Forrest Gump": "Bubba Gump Shrimp became a
  household name. We had a whole bunch of boats -- 12 Jennys -- a big
  warehouse, and even our own hat that said Bubba Gump on it. And we
  made more money than Davy Crockett."
  
  Source: The Bubba Gump Shrimp Co. Cookbook Typed by J. Matthews,
  Sept., 1995
 
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