3 cups milk

6 tbsp. butter

6 tbsp. flour

1-3/4 tsp. salt

2 to 3 tsp. curry powder

2 tsp. finely chopped fresh or dried ginger root

1-1/2 tbsp. lemon juice

1-1/2 tsp. finely chopped onion

1-1/2 pounds fresh shrimp

Melt the butter, add the onion and flour and stir until a smooth paste is formed. Add 1 cup of milk and heat it to the boiling point. When the mixture begins to thicken, add the rest of the milk, the remaining seasonings and shrimp. Allow the mixture to cook slowly for 1/2 hour. Serve the curry hot with rice and condiments.

Clean the shrimp by removing the shell and black vein running along the back of the shrimp.

SHRIMP CURRY, HAWAIIAN STYLE

Substitute 2 cups of milk with 2 cups of coconut milk.