1/4 tsp. salt
2 tsp. curry powder
1 tbsp. grated onion
1 tbsp. butter
1 tbsp. flour
1 cup undiluted Carnation Evaporated Milk
1/2 cup cooked fresh or frozen shrimp

Makes 1 1/2 Cups

Recipe from Cooking with a Velvet Touch (1964)

Add salt, curry powder and onion to melted butter in saucepan.  Cook for about 1 min.  Add flour and stir until smooth.  Gradually add Carnation.  Continue cooking over med. heat stirring constantly until thickened about 5 min.  Add shrimp and heat to serving temperature.  Serve over rice or noodles.