When shopping for shrimp, look for those that are firm and not slippery. Bewareof shrimp that are bright pink or red. They have a “cooked” appearance due to not being properly iced.
Prepare rice according to package directions.
In large saucepan, melt margarine over medium heat. Sauté onion and garlic until tender. Stir in flour, curry powder, ginger and salt. Add chicken broth and blend. Stir in cream and cook until thickened, stirring constantly. Add shrimp and lemon juice. Continue cooking until shrimp are heated. Do not allow to boil. Serve over hot rice. Service 6.
Contributed by Joyce Taylor