3 chicken bouillon cubes
2 c scalded milk
1 ½ lb. shrimp, shelled and cleaned
2 cloves garlic, minced
1 tsp curry powder
½ tsp ground ginger
1/8 tsp nutmeg
Dash cayenne pepper
3 T butter, melted
3 T flour
Dissolve bouillon cubes in scalded milk. Add with shrimp, garlic and spices to lightly oiled crockpot. Stir well. Cover and cook on low setting for 3 to 5 hours (or on high for 1 to 1 ½ hours).
One hour before serving, turn to high (if you were cooking on low). Make a smooth paste of butter and flour. Stir into shrimp mixture. Cover and cook for 15 to 30 minutes or until thickened.
Adjust seasonings. Serve over rice with curry accompaniments: chutney, coconut, chopped green onions.
Makes 4 servings (about 1 ½ quarts). Double recipe for 5-quart crockpot.