In a medium saucepan, melt butter. Sauté onion and garlic in butter over low heat until soft. Stir in flour, curry powder and ginger. Add broth and milk slowly, and cook until thickened, stirring constantly. Add shrimp and lemon juice and continue cooking until shrimp are heated through. Do not allow it to boil. Serve over hot rice.
Contributed by Joyce Taylor From: No-Salt Seafood: All the Flavor Without the Salt