CREAMY SHRIMP CURRY

      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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