Shrimp Curry

Servings: 4 servings

INGREDIENTS

1/4 c Butter
1 Apple or christophene (chayo
Peeled and chopped
2 c Chicken broth
1 Bay leaf
1/4 ts Ground ginger
Salt and freshly ground pepp
2 lb Raw shrimp, cleaned and deve
3 Medium onions finely chopped
1 Garlic clove, minced
2 tb All-purpose flour
1 tb Lime or lemon juice
1 ts Whole peppercorns
2 Medium sized tomatoes, peele
Chopped
1 ts Curry powder

INSTRUCTIONS

In a large heavy skillet, melt the butter and add the onions, apple, garlic, and curry powder. Saute for about 5 minutes. Stir in the flour. Add the chicken broth, lime or lemon juice, bay leaf, peppercorns, ginger, tomatoes, salt and pepper; bring to a rolling boil. Reduce the heat and simmer for about 20 minutes, stirring occasionally.

Add the shrimp, cover and cook for about 8 minutes, or until shrimp is pink. Discard bay leaf and peppercorns before serving. Serve over a bed of boiled rice with mango chutney or use to fill six-inch rotis.

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Tagged: curry, indian add tags

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