1/4 cup butter or margarine
1/4 cup chopped onion
1 tablespoon instant minced onion
1/2 cup (1 stalk) chopped celery
2 tablespoons chopped green pepper or pimiento
3 tablespoons flour
2 teaspoons curry powder
1 cube or teaspoon chicken bouillon
In 1 1/2 or 2-quart casserole, combine butter, onion and celery.
Cook, uncovered, 2 minutes.
Stir in green pepper, flour, curry, bouillon, water, milk and frozen shrimp.
Cook, covered, 12 minutes or until shrimp turn pink