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.