Shrimp Curry

3 scallions, chopped
1 clove garlic, minced
4 tablespoons butter
3 tablespoons all-purpose flour
2 tablespoons curry powder
1/2 teaspoon powdered ginger
1 cup chicken stock
1 cup light cream
2 tablespoons fresh lemon juice
1 pound cooked small shrimp

Sauté onions and garlic in butter until soft. Sprinkle with flour, curry powder and ginger. Stir and cook for 3 minutes. Gradually add chicken stock, then cream. Cook and stir until well blended and thickened. Add lemon juice and shrimp. Adjust seasonings.

Serve over rice with condiments.