Shrimp Curry


Course : Shrimp
Serves: 4
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Ingredients:


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 and freshly ground pepper

2 pounds raw shrimp -- cleaned and deveined

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 sized 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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