Shrimp Curry

Serves 6 to 8

2 pounds raw medium or large shrimp, peeled and deveined
1 cup chopped onions
¼ cup margarine or butter
¼ cup unsifted flour
2 ½ cups half-and-half cream
¾ cup cream of coconut
1 tablespoon curry powder
1 teaspoon salt
½ teaspoon ground ginger
¼ cup Realemon lemon juice from concentrate or Realime lime juice from concentrate
Hot cooked rice

In large skillet, cook and stir onions in margarine until tender; stir in flour. Gradually add milk; stir until smooth. Add cream of coconut, curry, salt and ginger. Over medium heat, cook and stir until thickened. Add Realemon brand. Reduce heat; simmer uncovered 20 minutes, stirring occasionally. Add shrimp. Over medium heat, cook 5 to 10 minutes, stirring occasionally, until shrimp are opaque. Serve over rice with condiments.

Condiments: Toasted coconut, sunflower meats, chopped peanuts, sliced green onion, chopped hard-cooked eggs, chutney, crumbled bacon or raisins.