3 scallions, chopped
1 clove garlic, minced
4 tablespoons butter
3 tablespoons all−purpose flour
2 tablespoons curry powder
1/2 teaspoon powdered ginger
1 cup chicken stock
1 cup light cream
2 tablespoons fresh lemon juice
1 pound cooked small shrimp
Sauté onions and garlic in butter until soft. Sprinkle with flour, curry powder and ginger. Stir and
cook for 3 minutes. Gradually add chicken stock, then cream. Cook and stir until well blended and
thickened. Add lemon juice and shrimp. Adjust seasonings.
Serve over rice with condiments.
Condiments
Sliced bananas
Chopped chives
Chutney
Chopped peanuts
Coconut
Chopped egg
