Shrimp Curry

Course : Curry
Serves: 4
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1/4 cup butter
1 medium apple, peeled and chopped
2 cups chicken broth
1 piece bay leaf
1/4 teaspoon ground ginger
1 teaspoon salt
1 teaspoon pepper
2 pounds raw shrimp -- cleaned
3 medium onions finely chopped
1 clove garlic -- minced
2 tablespoons all-purpose flour
1 tablespoon lime or lemon juice
1 teaspoon whole peppercorns
2 medium tomatoes -- peeled and chopped
1 teaspoon curry powder

Preparation / Directions:

In a large heavy skillet, melt the butter and add the onions, apple, garlic, and curry powder. Sauté for about 5 minutes. Then stir in the flour. Add the chicken broth, lime or lemon juice, bay leaf, pepper corns, ginger, tomatoes, and salt and pepper to taste. 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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