Navy Shrimp And Curry - cooking recipe

Ingredients

2 1/2 lb. cleaned, cooked fresh shrimp (4 c.)
6 c. boiled white rice (1 1/2 c. raw)
1 chicken bouillon cube
1 c. boiling water
5 Tbsp. butter or margarine
1/2 c. minced onion
6 Tbsp. flour
2 1/2 tsp. curry powder
1 1/4 tsp. salt
1 1/2 tsp. granulated sugar
2 c. milk
1 tsp. lemon juice

Preparation

Cook and clean shrimp.
Cook rice.
Keep hot.
Dissolve bouillon cube in water.
Melt butter in double boiler top over direct heat.
Add onion; simmer until tender.
Stir in the next 5 ingredients, then slowly stir in bouillon and milk.
Cook over boiling water, stirring until thickened.
Add shrimp and lemon juice; heat.