1/4 cup plus 2 tbsp butter or margarine
1/2 cup minced onion
1 tbsp curry powder
1/4 cup plus 2 tbsp Gold Medal flour
1 1/2 tsp salt
1 1/2 tsp sugar
1/4 tsp ginger
2 cups chicken broth
2 cups milk
4 cups cleaned cooked shrimp
1 tsp lemon juice
6 to 8 cups hot cooked rice
Condiments (below)

Melt butter in large saucepan. Cook and stir onion and curry powder in butter until onion is tender. Blend in flour, salt, sugar and ginger. Cook over low heat, stirring until mixture is smooth and bubbly.

Remove from heat; stir in chicken broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in shrimp and lemon juice; heat through. Serve curry over rice; pass Condiments.

8 servings

Chopped hard-cooked egg whites; chopped peanuts; chutney; flaked or grated coconut; sieved hard-cooked egg yolks; small tomato wedges; sweet pickle relish.