|Butter/Margarine||1⁄4 Cup (4 tbs)|
|Minced celery||1⁄4 Cup (4 tbs)|
|Sliced onions||1⁄4 Cup (4 tbs)|
|Flour||1⁄4 Cup (4 tbs)|
|Milk/Cream / evaporated milk||1 1⁄2 Cup (24 tbs), evaporated|
|Clam broth||1 Cup (16 tbs) (Fresh / Canned)|
|Curry powder||1⁄2 Teaspoon|
|Cleaned shrimp||1 Pound (Cooked / Canned)|
|Hard cooked eggs||2 , sliced|
|Hot cooked rice||4 Cup (64 tbs)|
1. Heat the butter in a saucepan and saute the celery and onions 5 minutes.
2. Blend in the flour, gradually add the milk or cream, stirring as you add. Add the clam broth, salt and curry powder. Cook 3 minutes, stirring. Add the shrimps and eggs.
Arrange the rice in a ring or mound on a warmed platter.
Pour the shrimps into the center of the ring or over the mound.