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3 scallions, chopped
1 clove garlic, minced
4 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
1/2 teaspoon powdered ginger
1 cup chicken stock
1 cup light cream
2 tablespoons fresh lemon juice
1 pound cooked small shrimp
Sauté scallions and garlic in butter until soft. Sprinkle with flour, curry powder and ginger. Stir and cook for 3 minutes.
Gradually add chicken stock, then cream. Cook and stir until well blended and thickened.
Add lemon juice and shrimp. Adjust seasonings.
Serve over rice with condiments.