2 lb. shrimp
2 C. heavy cream
1 C. light cream
1/2 tsp. salt
2 C. minced onions
3/4 C. minced green peppers
1 garlic clove, minced
1 stick butter
1/4 C. curry powder
1/4 C. all-purpose flour
3 C. chicken stock

Put shrimp in bowl; add heavy cream, light cream and salt. Toss
mixture and chill, covered.

In large saucepan sauté onion , green pepper and garlic until soft.
Add curry powder and flour. Cook until thick. Remove from heat and
add chicken stock. Return to heat, stir until thick, 15 minutes. Pour
the shrimp and cream into colander, set over a bowl and let drain
5 minutes. Reserve shrimp, and add cream to saucepan, stirring
until thick. Simmer sauce 30 minutes. Add shrimp last 5 minutes.
Cook until shrimp are pink.

Serves 8.

Serve with rice, chutney, fresh pineapple, chopped scallions,
coconut and peanuts as side dishes.

B-man :wink: