1/2 lb to 1 lb. cooked shrimp, no tails
2 cups chicken broth
2 tsp. curry powder
2 tbsp. butter
2 tbsp. flour
Course salt and freshly ground pepper
Mix the curry power with a little broth, then add the mixture to the rest of the broth. Add salt and pepper.
In a frying pan, melt the butter, add the flour, and stir until mixed. Add the broth slowly and cook over low heat until it's slightly thick. Mix in the shrimp.
Pour over rice. Add garnishes and serve.