Curried Shrimp In Rice Mold

• 1 1/2 lb. raw fresh shrimp
• 3 chicken bouillon cubes
• 1/2 tsp. salt
• 3 Tbsp. flour
• 5 c. cooked rice
• 3 c. milk
• 1 Tbsp. curry powder
• 1/4 tsp. white pepper
• 3 Tbsp. butter
• 3 eggs, hard-boiled
• parsley sprigs

1. Dissolve bouillon cubes in 1/4 cup hot water.
2. Moisten curry powder with bouillon water.
3. Melt butter in a saucepan and stir in flour.
4. Mix well.
5. Stir in the milk with the curry mixture.
6. Cook over low heat, stirring constantly until mixture reaches cream sauce consistency.
7. Pack the hot cooked rice into a greased ring mold and place mold in a pan of water to prevent sticking.
8. Bake at 350u0b0 for about 15 minutes.
9. Add the raw, peeled and deveined shrimp to the hot cream sauce and cook until shrimp are pink and done.
10. Unmold rice ring on heated platter.
11. Pour curried shrimp into center of ring.
12. Decorate with parsley.
13. Serve hot.

fresh shrimp, chicken, salt, flour, rice, milk, curry powder, white pepper, butter, eggs, parsley sprigs

Taken from www.cookbooks.com/Recipe-Details.aspx?id=208488 (may not work)