Shrimp Curry (My Dear Mudder’s Version)

Ingredients

• 5 tablespoons butter
• 1/2 cup minced yellow onion
• 2 1/2 teaspoons curry powder
• 1/2 cup all-purpose flour
• 1 1/2 teaspoons white sugar
• 1 1/4 teaspoons salt
• 1/4 teaspoon ground ginger
• 2 cups milk
• 1 cup chicken broth
• 1 1/2 pounds cooked medium shrimp, shelled and deveined
• 1 teaspoon lemon juice
• 4 cups cooked rice

Directions

Melt butter in a large pot over medium heat. Cook and stir onion and curry powder in hot butter until onion is tender, about 5 minutes. Add flour, sugar, salt, and ginger; stir until completely incorporated.

Gradually pour milk and chicken broth into onion mixture, stirring constantly; cook and stir until mixture is hot and thickened. About 5 minutes.

Stir shrimp into milk mixture and cook until shrimp are heated through, 3 to 5 minutes. Stir in lemon juice.

Spread 2/3 cup cooked rice into a ring on a dinner plate. Spoon about 1 cup shrimp curry mixture into the center of the rice ring. Repeat with remaining rice and shrimp curry. Add condiments as desired.