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1 c. diced celery
1/2 c. chopped onion
1/4 c. butter
5 Tbsp. flour
1 tsp. salt
1 tsp. curry powder
1/2 tsp. sugar
1/8 tsp. ginger
2 chicken bouillon cubes
2 c. hot water
1 lb. cooked shrimp, drained
1/2 tsp. lemon juice
2 Tbsp. sherry

In 1 1/2-quart casserole, combine celery, onion and
butter. Cover. Cook on High for 6 to 7 minutes, until onions
and celery are limp. Stir in flour, salt, curry powder, sugar
and ginger. Cover. Cook on High for 1 minute. Dissolve
bouillon cubes in water. Gradually add bouillon to flour
mixture, stirring until smooth. Cover. Cook on High for 5 to
7 minutes, until thickened and smooth, stirring occasionally.
Add shrimp and lemon juice; cover. Heat on High for 2 to 3
minutes to heat shrimp. Stir in sherry. Serve over hot rice.
Makes 4 to 6 servings.

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