Shrimp Curry 3 Stalks Celery -- diced 1 Small Onion -- diced 1/4 Cup Butter 5 Tablespoons Flour 1 Teaspoon Salt 1 Teaspoon Curry Powder 1/2 Teaspoon Sugar 1/4 Teaspoon Ground Ginger 2 Chicken Bouillon Cubes 2 Cups Hot Water 1 Pound Cooked Shrimp -- drained & deveined 1/2 Teaspoon Lemon Juice 2 Tablespoons Dry Sherry Rice -- hot, cooked 1. Cook celery and onion in butter 6-7 minutes until limp. 2. Add flour and spices, stir and cook covered, 1 minute. 3. Dissolve bouillion in water, gradually add to mixture, stirring to make smooth. Cover and cook 6 minutes, stirring occasiionally. 4. Stir in shrimp, sherry & lemon juice, heat 2-3 minutes. 5. Serve over hot rice, top with desired condiments.