CURRIED SHRIMP VERSION III

      Title: CURRIED SHRIMP VERSION III
  Categories: Shrimp, Main, Seafood
       Yield: 6 Servings
  
       1 c  Fish stock or water
     1/2 c  Chopped onion
       1 tb Turmeric
       1 tb Peeled & minced fresh ginger
       1 ts Salt
       2 lb Medium shrimp shells on
       2 tb Peanut oil
   1 1/2 tb Flour
       1 tb Curry powder
            Salt and pepper
            Juice of 1/2 of lemon
  
   1) Mix the stock, onion, turmeric, ginger, and salt in a medium-sized
   saucepan and bring to a boil. Add the shrimp, stir, cover, and simmer
   over medium heat until the shrimp turn pink, 3-4 minutes. Remove the
   shrimp with a slotterd spoon. Strain and reserve the broth; peel the
   shrimp.
   
   2) In a medium sized saucepan, heat the oil over medium heat. add then
   flour and stir, cooking until its browns a bit, 3-4 minutes. add the
   curry powder, stir, and cook and additional minute. add the shrimp
   broth a little at a time, stirring after each addition to keep it
   smooth; the sauce will not become extremely thick, but creamy. Add
   the shrimp, salt and pepper, and lemon juice. Cook until the shrimp
   are hot., 2 minutes, and serve immediately, over white rice.
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