2 tb Butter
1    Onion, chopped
2    Celery ribs, diced
1    Garlic clove, finely chopped
1/4 c  All-purpose flour
1 c  Dry white wine
1/4 c  Sherry
1/4 ts Turmeric
1 ts Salt
1/4 ts Pepper
1 1/2 lb Shrimp, cleaned
1 c  35% Real Whipping Cream
1/2 c  Peas
Steamed rice

Ingredient notes: chicken stock may be used in place
of dry white wine and in place of sherry. Shrimp may
be fresh or defrosted. Cooked noodles may be used
instead of rice. 1. Melt butter in a lare saucepan or
Dutch oven. Add onions, celery and garlic. Cook a few
minutes or until tender. Sprinkle with flour and cook
gently 3-4 minutes. 2. Whisk in wine or chicken stock,
sherry, turmeric, salt and pepper. Bring to a boil.
cook 5 minutes. 3. Add shrimps and cream. Heat
thoroughly and then simmer 5 minutes. Add peas and
cook 3-5 minutes longer. Taste and adjust seasoning if
necessary. 4. Serve over rice or noodles.