Leave the small shrimp uncut, but cut larger shrimp into 2 to 3 pieces. Set shrimp aside. Melt butter in large saucepan. Stir in flour and chicken broth, stirring constantly while bringing to a boil. Let simmer 1 to 2 minutes. Add Worcestershire sauce, curry powder, salt and pepper. Add the shrimp to the sauce and stir gently. Serve warm over rice. Offer chutney, coconut, onions, bacon bits, eggs and peanuts as assorted condiments.
Per serving: Calories 392, Calories from Fat 144, Saturated Fat 8, Protein 39 g, Carbohydrates 24 g, Fat 16 g, Cholesterol 345 mg